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How to make zucchini " meatballs "
Grate fresh zucchini into a large mixing bowl.
Rinse the zucchini under cool water, then pat them dry with a paper towel. Line the mixing bowl with a thin hand towel or cheesecloth.

Choices: a. Add the olive oil to the pan. Add enough olive oil to cover each ingredient without overlapping or clumping one.; b. Thinly slice the zucchini with a knife. Slice one edge of the zucchini in half, then make sharp, shallow slices along the edge.; c. Use a medium or fine grater to reduce the zucchini to small shreds, allowing it to collect on top of the towel. There are lots of beneficial nutrients in the zucchini peels, so leave them on.; d. For best results, it's best to use loose-leaf zucchini instead of hard, limp layers, as they may shrink slightly and may be difficult to pull off. Add 2/3 of a clove of garlic and 1 tbsp.;
c.