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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
You will need big zucchini for this recipe. I used a melon balling tool — the same way as you would a melon. Make sure some of the skin stays on for a colorful effect.
oil, for sautéing, plus 1 tablespoon
3 onions, finely diced
2 large yellow and 2 large green zucchini, cut into balls with a melon baller
1–2 cloves garlic, finely minced or 1-2 cubes Gefen Frozen Garlic
Haddar Kosher Salt, to taste
black pepper, to taste
4 tablespoons Italian parsley, finely chopped
In a heavy saucepan, heat the oil and add diced onions.
Sauté for five minutes and add zucchini balls.
Let cook for about 10 minutes, moving the pan constantly to make sure that all sides of the balls are evenly cooked.
Meanwhile, combine oil and minced garlic in a small bowl.
When the balls are just starting to get soft, add the oil-garlic mixture and cook for four to five more minutes, sprinkling with kosher salt and pepper.
Mix in parsley right before serving.
Photograhy: Daniel Lailah Styling: Amit Farber
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This was terrible. a melon baller didn’t really work. The balls looked awful. I had to give up and cut into chunks. The ratio to onion was overwhelming (way too much onion) and it was tasteless.