Zucchini Dumplings in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g zucchini
- 1 tablespoon olive oil
- 2 cloves garlic, grated
- 100 g breadcrumbs
- 1 large egg (s)
- 3 tablespoon basil leaves, plucked
- 40 g pecorino romano
- Sea salt and pepper, black
- Oil for the mold
- Basil for garnish
For the tomato sauce:
- 400 ml tomatoes, chunky from the can
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 1 bay leaf
- 1 teaspoon oregano
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, do not peel and grate finely.
- Heat the olive oil, add the grated garlic and, after about 1 minute, the zucchini. Salt, pepper and cook over high heat for 5 - 7 minutes, stirring, until the zucchini`s moisture has evaporated.
- Put in a sieve and squeeze out a little so that the mixture is as dry as possible. Mix in a bowl with breadcrumbs, beaten egg, grated pecorino cheese and crushed basil leaves and form 16 dumplings from them.
- Oil a baking sheet and bake the dumplings at 200 degrees for 20-25 minutes until they are firm and browned.
- In the meantime, for the tomato sauce, heat the oil and let the garlic attack. Add tomatoes, bay leaf and oregano, season with salt, pepper and a pinch of sugar and simmer for 15-20 minutes.
- Place the zucchini dumplings in the sauce and let them steep for about 5 minutes.
- Garnish with basil leaves and serve.
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