A great meat-less meatball!
3 courgettes, grated
canola oil spray
¼ cup chopped parsley
1 cup dried breadcrumbs
1 Tbsp freshly ground black pepper, to taste
2 Tbsp Parmesan cheese
1 egg, beaten
500 ml fresh tomato and capsicum sauce - see our recipe
cherry tomatoes and basil sprigs, for optional garnish
Place grated courgette in a fine sieve, sprinkle with a little salt and leave for half an hour for moisture to drain out. Squeeze out any remaining moisture and pat dry with paper towels.
Preheat oven to 180°C.
Line a baking dish with baking paper and spray with a little oil.
Place drained courgette in a clean bowl. Mix in parsley, breadcrumbs, pepper, Parmesan cheese and egg.
Roll mixture into 12 balls about the size of a golf ball. Place in baking dish and cook for 20 -30 minutes in preheated oven or until golden brown.
Serve with fresh tomato and capsicum pasta sauce, garnished with basil sprigs and cherry tomatoes if desired.