1 large zucchini and 1 large carrot
Grate the zucchini and carrot
Cook in a drizzle of olive oil for 5 minutes over medium heat
200 g of wholemeal bread (5 slices)
250 ml of milk (1 cup)
Leave stand 5 min and mix
Pour the carrot and zucchini in 1 salad bowl
Add the milk bread
Add 100 g of ricotta (1/3 cup 1 tbsp)
50 g of parmesan (1/2 cup)
100 g of wholemeal flour (½ cup 2 tbsp)
1 tablespoon of chives
Salt
Pepper
Mix
Optional (for those who like it): 1/2 shallot
Heat 2 liters of vegetable broth
Form into balls with your moistened hands
Cook until the balls rise to the surface
Sprinkle with Parmesan and enjoy.You
can also brown the meatballs in a drizzle of olive oil after cooking in water