If there’s one recipe I’m excited to make it’s the vegetarian zucchini-ricotta meatballs that chef Carla Hall and Daphne Oz made on “The Chew” earlier today. Doesn’t this dish sound amazing? It’s perfect for meatless Monday, Mother’s Day dinner or just dinner during the week! Can you believe that it’s easy to prepare and takes less than an hour to make? Neither can I!
If you’d like to learn how to make the delicious zucchini-ricotta meatballs that chef Carla Hall and Daphne Oz made on “The Chew” on Tuesday, April 21, 2015, please watch the videos below and follow the link to “The Chew” for the recipe. *** I’m not affiliated with “The Chew”, I just love sharing videos of some of my favorite segments. If you have any questions, please contact “The Chew” directly. Thank you! 🙂
Zucchini-ricotta meatballs ingredients and materials
- Red onion
- Ricotta cheese
- Panko breadcrumbs
- Red chili flakes
- Freshly ground black pepper
- Canola oil (or olive oil or coconut oil)
- Tomato sauce
- Food processor
- Hand grater (if your food processor doesn’t have a grater)
- Large bowl
- Kitchen towel
- High-sided skillet
Video one: Chef Carla Hall and Daphne Oz show you how to prepare delicious zucchini-ricotta meatballs on “The Chew”.
Video two: Daphne Oz gives us a recipe recap as she and chef Carla Hall finish up their amazing vegetarian zucchini-ricotta meatballs!