Looking for Something?

Polpette di Zucchine


Processed with VSCOcam with f2 preset


I grew up eating these at Nonna’s. My cousins and I would just keep eating them before Sunday’s supper, which is really enough for BLD (breakfast,lunch,dinner).

What You’ll Need:

  • 4 eggs
  • 2 zucchinis, shredded (squeeze out the liquid)
  • 1 zucchini diced (squeeze out the liquid)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup grated parmigiano
  • 1/2 tsp baking soda
  • 1/4 cup fresh parsley and basil
  • 1 cup flour
  • olive oil for frying or vegetable oil


  1. Beat the eggs in a bowl until smooth and combine the shredded and diced zucchini, then season with salt and pepper. Add parsley/basil and cheese.
  2. Heat the oil in a skillet
  3. Just like your making pancakes, drop the batter in the hot oil spoonfuls at a time. Do two at a time, do not overcrowd.
  4. cook about 3-4 mins each side, or until golden brown.
  5. place on paper towel to absorb excess oil before serving.

Leave a Reply

Sarah Colbourn

Hello! Buona Sarah is your home to discover passionate and delicious cooking. I'm a health nut, with Italian roots, who lives a bustling city life. Whether you're cooking for one or entertaining, here you'll find recipes, resources and tutorials that show you how simple and delicious healthy food can be. Buona Sera.

Recent Posts

Pumpkin Seed Pesto (Nut & Tree Nut Free)

PUMPKIN SEED PESTO PASTA (Allergen Free/ Nut Free/ Tree Nut Free) I truly love the toasted pumpkin s...