Posted Wednesday, January 20, 2010
View the recipe demo:
2 cups grated zucchini (approx. 2 medium)
1 teaspoon olive oil
1/2 pound ground beef
1/4 cup bread crumbs
2 large eggs, divided
1/4 cup chopped yellow onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
2 cups mashed potatoes
1 1/2 cups skim milk
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons Parmesan cheese
Preheat oven to 425 degrees. Press zucchini into 9” pie pan, building up sides to form a crust. Drizzle with oil. Bake until golden, about 25 minutes. Meanwhile, bring a large pot of water to boil. In a medium bowl, combine beef, bread crumbs, 1 egg, onion, garlic, parsley and mustard. Mix well. Shape into
1 1/2” balls and drop into boiling water over low heat for about 10-12 minutes. Drain and arrange meatlballs over crust. In a large bowl, combine mashed potatoes, milk, remaining egg, thyme, and pepper. Mix well and spread over meatballs. Smooth top and sprinkle with Parmesan cheese. Bake until heated through and golden brown, about 20-25 minutes.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.