Chicken-Zucchini Meatballs With Feta

Ingredients

• 3 zucchini (about 1 1/2 pounds)
• kosher salt (plus more for seasoning)
• black pepper (to taste)
• 1 large shallot (halved)
• 0.5 cup panko
• 1.5 tsp ground cumin
• 1 tsp red-pepper flakes (divided)
• 1 lb ground chicken (or turkey)
• 2 tbsp fresh herbs (chopped mint, basil, parsley or dill, plus more for serving)
• 0.25 cup extra-virgin olive oil (plus more for greasing and drizzling)
• 3 tbsp lemon juice (from 1 large lemon)
• 4 oz feta

Steps

1. 1

   Heat the oven to 425 degrees Fahrenheit. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.

2. 2

   Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate one shallot half into the bowl as well.

3. 3

   Add the panko, cumin, 1/2 teaspoon red-pepper flakes, and 1/2 teaspoon salt to the bowl. Use your hands to toss until combined.

4. 4

   Add the ground chicken and chopped herbs to the zucchini mixture and toss gently until combined.

5. 5

   Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet.

6. 6

   Drizzle the meatballs with olive oil and roast for 10 minutes.

7. 7

   Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.

8. 8

   Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.

9. 9

   Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes.

10. 10

    Optional: For more browned meatballs, broil for a few minutes at the end of cooking.

11. 11

    While the meatballs finish roasting, crumble the feta into the shallot and lemon juice mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes.

12. 12

    Stir the feta sauce, breaking up the cheese a bit, and season to taste with salt and pepper.

13. 13

    Serve the meatballs and zucchini with a drizzle of the feta sauce and additional fresh herbs.

Notes

For an easy starch, add chickpeas to the feta sauce, or toast bread or pita on the free rack in the oven while the meatballs roast.

Nutrition per serving

• main
• meatballs
• chicken
• zucchini
• sheet-pan
• healthy
• low-carb
• baked