Grate medium-sized zucchini. Drain them by crushing them a little to remove the liquid
In a bowl, add the courgettes/zucchini to the quinoa
Add salt, half a clove of crushed garlic, an egg and mix well.
If the mixture is too soft, add a tablespoon of flour.
Bring the extra virgin olive oil to a special pan (preferably metal, small and with high sides).
With wet hands take the mixture and form the meatballs
Bread with flour and cook on both sides until golden
Serve immediately
If desired, it is possible to add ricotta or parmesan cheese to the dough.
