Vegetarian Zucchini Meatballs Subs On Garlic Toasts
Preheat the oven to 450 F. Finely shred 5 zucchini.
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Place the zucchini in a fine mesh strainer and squeeze out as much liquid as possible.
2
Remove the excess liquid from the bowl.
3
Zest two lemons into the bowl.
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Add 1/2 cup feta cheese and 1/4 cup grated Parmesan cheese.
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Add 1 tablespoon fresh chopped dill.
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Add 1/4 tsp black pepper, 1/3 tsp garlic salt and two eggs.
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Mix with you hands to combine. Then form golf ball sized balls in your hands. Squeeze out any excess liquid. Place on foil lined baking sheet.
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Bake for 20 minutes.
9
Make the garlic toasts by slicing ciabatta into 1/2 inch slices.
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Place 1/2 stick butter in a microwave safe bowl and add garlic. Microwave for 30 seconds to melt.
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Add the parsley to the butter mixture and stir to combine.
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Place the bread on a foil lined baking sheet and spread with butter mixture. Toast for 5 minutes at 450.
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Serve the meatballs on the toast and top with marinara sauce and cheese.
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