1. Prepare the Zucchini:
- Drain the Zucchini: Place the grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Let it sit for about 10 minutes to allow excess moisture to drain. Afterward, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This step is crucial for ensuring the zucchini balls hold their shape.
- Mix Ingredients: In a large mixing bowl, combine the drained zucchini, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, black pepper, oregano, and basil. Mix thoroughly until well combined. The mixture should be slightly sticky but manageable.
2. Shape the Zucchini Balls:
- Form Balls: Using your hands, shape the mixture into small balls, about 1 to 1½ inches in diameter. You should get around 16-20 balls, depending on the size.
- Cook the Zucchini Balls: You have two options for cooking:
- Frying: Heat olive oil in a large skillet over medium heat. Add the zucchini balls, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Baking: Preheat your oven to 375°F (190°C). Place the zucchini balls on a baking sheet lined with parchment paper. Brush or spray with a light coating of olive oil. Bake for 20-25 minutes, or until golden brown and firm, flipping halfway through the cooking time.
3. Cook the Rice:
- Prepare Rice: In a medium saucepan, heat the olive oil or butter over medium heat. Add the rice and stir for 1-2 minutes until lightly toasted.
- Add Liquid: Pour in the water or vegetable broth, add salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.
4. Make the Garlic Sauce:
- Sauté Garlic: In a small saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and golden brown.
- Prepare Sauce: Add the heavy cream and chicken or vegetable broth to the saucepan. Stir and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened slightly.
- Season: Stir in the lemon juice and season with salt and black pepper to taste.
5. Assemble the Dish:
- Serve Rice: Place a portion of rice on each plate.
- Add Zucchini Balls: Arrange the zucchini balls on top of the rice.
- Drizzle with Sauce: Generously drizzle the garlic sauce over the zucchini balls and rice.
- Garnish: Sprinkle with fresh parsley for a touch of color and freshness.
Tips for Perfect Zucchini Balls with Rice and Garlic Sauce:
- Texture Matters: Ensure the zucchini is well-drained to avoid soggy balls. The mixture should be thick enough to hold its shape but moist enough to be tender.
- Flavor Boost: Experiment with adding different herbs or spices to the zucchini mixture to customize the flavor to your liking.
- Make Ahead: The zucchini balls can be made in advance and stored in the refrigerator for up to 2 days. Reheat in the oven for a crisp exterior or in a skillet for a quick option.
- Garnish: A sprinkle of freshly grated Parmesan cheese or a squeeze of lemon juice can elevate the dish even further.
Enjoy this delightful combination of crispy zucchini balls, fluffy rice, and creamy garlic sauce. It’s a comforting meal that’s both flavorful and nourishing, perfect for any occasion. Bon appétit!