You will need big zucchini for this recipe. I used a melon balling tool — the same way as you would a melon. Make sure some of the skin stays on for a colorful effect.

Directions

Prepare Zucchini Balls

1. In a heavy saucepan, heat the oil and add diced onions.

2. Sauté for five minutes and add zucchini balls.

3. Let cook for about 10 minutes, moving the pan constantly to make sure that all sides of the balls are evenly cooked.

4. Meanwhile, combine oil and minced garlic in a small bowl.

5. When the balls are just starting to get soft, add the oil-garlic mixture and cook for four to five more minutes, sprinkling with kosher salt and pepper.

6. Mix in parsley right before serving.

Credits

Photograhy: Daniel Lailah

Styling: Amit Farber

Recipe tags

Allergy-friendly Complex carbs Courgettes Estee Kafra Fresh Quick-and-easy Sauteed Savory sides Simple Simple sides Squash Stove Stove top Stovetop Super easy Vegetables Zucchinis

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ALIZA BOCHNER

1 year ago

This was terrible. a melon baller didn’t really work. The balls looked awful. I had to give up and cut into chunks. The ratio to onion was overwhelming (way too much onion) and it was tasteless.