Last week I used the green zucchini to prepare a recipe I found on The New York Times Cooking website, for Chicken-Zucchini Meatballs with Feta, a recipe by Ali Slagle. This recipe takes just 45 minutes to prepare and serves 4. Although the recipe called for ground chicken, I swapped ground turkey as I prefer that over ground chicken. Beside the ground chicken/turkey and zucchini, you’ll need kosher salt, black pepper, shallot, panko, ground cumin, red-pepper flakes, fresh herbs (mint, basil, parsley or dill), extra virgin olive oil, lemon juice and feta cheese.
 
This recipe was easy to prepare. Part of the zucchini is shredded using a box grater and incorporated into the ground chicken/turkey along with the spices and panko. I formed my meatballs with two tablespoons of the ground turkey mixture, which was a perfect size. The meatballs roast for approximately 10 minutes before adding the sliced zucchini that has been lightly salted and tossed with olive oil
 
The feta cheese is combined with a mixture of chopped shallot, lemon juice, salt, red pepper flakes and extra-virgin olive oil to make a sauce that is drizzled over the meatballs along with sprinkling additional herbs before serving.
 
This was a wonderful dish! My husband and I found the meatballs to be very moist and tasty and the feta sauce added another layer of flavor. The zucchini added moisture to this lean protein and the spices really kick up the flavor. The roast zucchini was a nice accompaniment to the meatballs and brought all the flavors together. I was unsure of what type of starch to serve with the meatballs, so I made mashed potatoes from my CSA share.
 
I read in the Cooking Notes a comment from another cook that if made smaller, these would be great a party appetizer. I’m sure they would be!
 
If you’re looking for a great weeknight meal, that’s also made on one sheet pan, here’s one to put in your rotation for the upcoming school year.
 
With the summer bounty coming to a close in a few short weeks, here are some recipes you may want to try while they’re at their prime:

• Crispy Gnocchi with Burst Tomatoes and Mozzarella
• Zucchini Bread
• Cherry Tomato Frittata with Corn, Basil and Goat Cheese
• Sautéed Chicken Breasts with Fresh Corn, Shallots and Cream
• Fresh Tomato Sauce
• Summer Shrimp Scampi with Tomatoes and Corn
• Basil Pesto Cream Cheese Filled Tomatoes
• Zucchini Muffins with Cinnamon Crunch Topping

Chicken-Zucchini Meatballs with Feta
By Ali Slagle
The New York Times/Cooking
 
 
Yield: 4 servings
Time: 45 minutes
 
“These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.”
 
INGREDIENTS
 
3 large zucchinis (about 1 1/2 pounds)
 Kosher salt and black pepper
1 large shallot, halved
½ cup panko
1 ½ teaspoons ground cumin
1 teaspoon red-pepper flakes
1 pound ground chicken or turkey
2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
¼ cup extra-virgin olive oil, plus more for greasing and drizzling
3 tablespoons lemon juice (from 1 large lemon)
4 ounces feta
 
PREPARATION

1. Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
2. Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
3. Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
4. Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
5. Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
6. Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
7. Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
8. Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.