2Transfer the mixture to a bowl, add salt, and let it sit for 10 minutes to extract the liquid.
3Strain the zucchini mixture using a sieve to remove excess liquid, making sure to reserve the liquid.
4Add the zucchini and shallot mixture to a pan with a little olive oil and cook over medium-low heat until brown bits start to form.
5Deglaze the pan with the reserved zucchini liquid and cook until caramelized.
6Let the mixture cool down.
7Combine the caramelized zucchini mixture with the ground chicken, Dijon mustard, granulated garlic, black pepper, kosher salt, panko bread crumbs, grated parmesan cheese, and egg in a bowl and mix well.
8Use a cookie scoop to scoop the meatball mixture into hot oil and fry for 2-3 minutes per side until golden brown and crispy.
Ingredients
1 whole zucchini
1 whole shallot
1/2 tsp kosher salt
1 tbsp olive oil
1 lb ground chicken
1 tbsp dijon mustard
1/2 tsp granulated garlic
1/4 tsp freshly ground black pepper
3/4 tsp kosher salt
1/3 cup panko bread crumbs
1/4 cup parmesan cheese
1 whole egg
to taste frying oil
parmesan cheese (optional)
flaky salt (optional)
Equipment
box graterbowlsievepancast iron skillettongscookie scoopthermometer
Tips
You can strain the zucchini with cheesecloth or paper towels instead of a sieve.
The reserved liquid helps deglaze the pan and enhance the flavor.
You can substitute the ground chicken with ground turkey.
Garnish with parmesan and flaky salt if desired.
Serve with pasta, on baked potatoes, or on red sauce.