Italian Antipasti - Polpette Di Zucchine

As the beautiful summer zucchini begin to fade away this recipe can be modified in a pinch to make use of Autumnal veggies. Try replacing zucchini and mint with carrot and coriander or butternut squash and rosemary.


2 medium zucchini (300g)

1 sprig of picked mint

1 sprig of picked parsley

A tablespoon of breadcrumbs

A lemon's worth of zest

100ml of olive oil

100g each flour and breadcrumbs to coat


1. Coarsely grate the zucchini into a bowl using a box grater. Once grated add salt and let sit for a couple of minutes to let the salt draw out excess moisture.

2. Finely chop the parsley, mint and lemon zest.