1: GRATING AND DRAINING THE ZUCCHINI
To start, grate the zucchini and allow it to stand for about 15 minutes. This step is crucial as it helps remove excess water from the zucchini, ensuring our meatballs aren’t too soggy.
2: Mixing the IngredientsAfter draining, squeeze out any remaining water from the zucchini and add the grated carrot. Next, incorporate the eggs, cheese, parsley, grated potato, and garlic into the mixture. Season it with salt, black pepper, Herbes de Provence, and a dash of paprika for that extra kick.
Now, it’s time to introduce the secret ingredient – oatmeal! Grind the oatmeal in a blender until you achieve a fine consistency, then add it to the mixture. Mix everything well and let it rest for about 15 minutes, allowing the oatmeal flakes to swell.
An Essential Remedy for Swollen Feet from Heat
Homemade Cheese in Just 10 Minutes!
How To Make MONTEREY SAUSAGE PIE
We’re hooked on this meal – making it for the third time tonight
How To Mix Ginger, Lemon, ACV And Cinnamon To Help Fight Almost Any Disease
The Power Duo: How Ginger and Red Onion Keep Me Healthy
Natural Remedies to Clear Mucus & Phlegm from Your Lungs and Throat
Cool ideas. Didn’t know about #4
Delicious Diet Cheesecake with Oatmeal, Banana, and Cocoa
