Zucchini Meatballs

Grate the zucchinis and let them drain well to remove excess water.

In a bowl, combine the zucchinis, egg, grated Parmesan cheese, breadcrumbs, minced garlic, and fresh parsley.

Season with salt and pepper to taste.

Form small meatballs with your hands.

Heat a drizzle of extra virgin olive oil in a non-stick pan.

Cook the meatballs over medium heat, turning occasionally, until golden brown on all sides.

Serve the meatballs hot, crispy on the outside and soft inside.