Vegetarian Cooking: Bocconcini di Zucchine


Ylenia Sambati is an accomplished cook and the CEO for the only Cooking and Wine school in Puglia, Italy.

She is also a vegetarian and has agreed to share with 
Home to Italy readers some of her vegetarian recipes.

Today we cook zucchini ‘balls’ and it looks wonderful!

Practice your Italian or scroll down to the English version


5 zucchine
120 gr di formaggio pecorino grattuggiato
2 uova
4 cucchiai di pangrattato fine
2 cucchiai di prezzemolo fresco tritato
2 cucchiai di menta fresca tritata
olio per friggere
sale e pepe nero

– lessate le zucchine in acqua bollente salata
– scolatele e lasciatele raffreddare
– tritate le zucchine finemente (o schiacciatele con la forchetta)
– mettetele in una terrina con pecorino, uova, pangrattato, prezzemolo, menta, sale e pepe
– infarinatevi le mani e formate delle palline che passerete nel pangrattato
– scaldate l’olio e friggete i bocconcini
– serviteli caldi 

For those of us still learning Italian, here is the English version:


5 zucchini
120 grams of grated pecorino cheese
2 eggs
4 tablespoons fine breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Oil for frying
salt and black pepper

Boil zucchini in boiling salted water
Drain and let them cool
Finely chopped zucchini (or mash with a fork)
Put them in a bowl with cheese, eggs, bread crumbs, parsley, mint, salt and pepper
– cover your hands with flour and form small balls that pass in breadcrumbs
Heat the oil and fry the pieces
Serve hot

Cooking adventures can be arranged for your next trip home to Italy.   Contact Yle for details and suggestions on how to make your Italian adventure special.   You can tell her your dream and she can create the adventure!

Published by Lee Laurino

A traveler not a tourist, searching for experiences not in travel books. Solo traveler who travels as long and far as possible sharing photos of the people and places I discover

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