Chickpea or Chicken Zucchini

MEATBALLS RECIPE

Ingredients:
3 large zucchini (about 1½ pounds)
1 large shallot, halved
½ cup cooked quinoa
1½ teaspoons ground cumin
1 teaspoon red-pepper flakes
2 tablespoons chopped fresh herbs (mint, basil, parsley, or dill)
¼ cup extra-virgin olive oil, plus more for greasing
3 tablespoons lemon juice
Kosher salt and black pepper

For Plant-Based:
2 cans chickpeas (rinsed and drained) + 4 oz vegan feta

For Chicken:
1 pound ground chicken or turkey + 4 oz regular feta

Instructions:
Prep: Heat oven to 400°F (385°F for chicken). Cut 2 zucchini into thick slices, salt them, and set aside on paper towels.
Make the mix: Grate remaining zucchini and half the shallot into a bowl. Add quinoa, cumin, ½ teaspoon red pepper flakes, and ½ teaspoon salt. For plant-based: pulse chickpeas until crumbly, then mix in. For chicken: add ground meat. Add herbs and mix gently.

Bake: With wet hands, form into small meatballs on greased baking sheet. Drizzle with oil and bake 20 minutes. Pat zucchini slices dry, coat with oil and pepper, add to sheet. Bake another 15-20 minutes until golden.
Make sauce: Chop remaining shallot, mix with lemon juice, oil, crumbled feta, and remaining red pepper flakes.

Serve: Top meatballs and zucchini with feta sauce and fresh herbs.

 

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