Zucchini and Tofu Meatballs

Ingredients

• 7 Zucchini
• 1/2 box soft tofu
• 1/4 cup Parmesan cheese
• you favorite/available cheese to taste. Watch the video, I used some sheep cheese, some cheddar, and asiago
• Extra-virgin olive oil, salt, garlic, pepper to taste
• 1 egg
• 1 1/4 cup breadcrumbs or more if needed, sometimes zucchini give out water. Watch video
• 1 tiny pinch brown sugar

Instructions

1. Rinse the zucchini and grate them with a cheese grater (or a food processor).
2. In a skillet, sauté the zucchini with some extra-virgin olive oil, a tiny pinch of brown sugar, and garlic (optional) -- I removed mine after a few minutes. When they cooked and nicely caramelized drain any excess water and move to a mixing bowl.
3. Mash the soft tofu and cook it with some extra-virgin olive oil in the same skillet where you have cooked the zucchini. Cook until water is absorbed and the tofu looks like scrambled eggs.
4. Add to the zucchini and allow to cool down for 5-10 minutes.
5. Chop and grate all your cheese. Be creative and follow your taste as to which cheese to use (watch video for more info).
6. Mix cheese, tofu, zucchini, breadcrumbs in the mixing bowl, salt and pepper to taste, add the egg, and now form your meatballs. I made 12 medium ones. If you make them smaller they may only have to cook for 15 minutes.
7. Bake for 20 minutes at 450F with convection on for the first 5-10 minutes (optional).
8. Enjoy hot, or the days after. They keep in the fridge for a couple of days, or you can freeze them for up to a month.