Step 1

Cut the bread into squares and soak them in milk for 30 minutes.

Step 2

Grate the zucchini, sprinkle with salt, put them in a cloth and wring out as much water as possible. Also squeeze the bread very well, break into crumbs and put it in a bowl.

Step 3

Add the zucchini to the crumbled bread, a crushed or chopped clove of garlic, cheese, eggs and a spoonful of breadcrumbs.

Step 4

Mix well. If the dough is too soft to make balls, add some breadcrumbs (if you squeezed the zucchini properly, you won't need it).

Step 5

Shape the mixture into balls with your hands and roll them into flour.

Step 6

In a 10 inch diameter ring pan, warm olive oil, then add the meatballs and brown them for a few minutes (do this step twice if they don't all fit into the pan).

Step 7

Set aside the cooked zucchini balls. Using the same pan, add olive oil and the can of Mutti® Crushed Tomatoes (Polpa). Sprinkle with salt and pepper, add a few basil leaves and stir for 10 minutes. Then add the zucchini balls to season them with the sauce.

Step 8

Cook covered for 10 minutes then serve hot.