Un salto in Italia – Polpette di zucchine con olive e parmigiano



Now I have been a little nostalgic, my parents are in their house in Italy and I have been dreaming of the wonderful food they are being exposed to, especially the amazing seafood and vegetable dishes. I grew up eating meat polpette. Originally polpette are made out of ground meat, then you add breadcrumbs, eggs and spices. In France we have a similar word used to described this type of meat mixture and it’s called paupiettes. Americans have translated this into Meat balls. Every country has it’s own version of meatballs, made with local spices and ingredients. In those polpette, shredded zucchini have been substitute to meat and they taste wonderful. You can also use eggplants instead of zucchini and the result is just as delicious.

Ingredients for 2

  • 4 zucchini, shredded
  • 5 tbs breadcrumbs
  • 3 tbs grated parmigiano reggiano cheese
  • 1 egg
  • 1 tbs fresh oregano
  • 1 tbs green Sicilian olives, chopped
  • chili oil
  • salt and pepper


Grate zucchini, using your hands press tightly to remove excess water. Add breadcrumbs, parmesan, and all other ingredients. Mix well. Heat a little olive oil in a pan and with a spoon form little balls, cook until both sides are golden brown. Serve hot with a green salad or as is as a side dish or light meal.