Summary

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

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Instructions

1. Wash the zucchini, do not peel and grate finely.
2. 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.
3. 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.
4. Oil a baking sheet and bake the dumplings at 200 degrees for 20-25 minutes until they are firm and browned.
5. 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.
6. Place the zucchini dumplings in the sauce and let them steep for about 5 minutes.
7. Garnish with basil leaves and serve.