I am thoroughly enjoying sharing a CSA box with my daughter. Over the past few weeks (Week 9-14) I’ve had white corn, green and yellow squash, yellow and purple onions, pickles, green leaf lettuce, bell peppers, eggplant, garlic scapes, potatoes, plums and cucumbers.
I made another jar of pickles , green zucchini was incorporated into turkey meatballs (recipe to follow), potato salad and the last of the season garlic scapes made more salad dressing.
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:
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.”
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
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.