CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bdf5c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken-Zucchini Meatballs w/Feta   
    Categories: Squash, Poultry, Cheese, Herbs, Breads   
         Yield: 4 servings   
       
         3 lg Zucchini (1 1/2 lb)   
              Salt & black pepper   
         1 lg Shallot; halved   
       1/2 c  Panko   
     1 1/2 ts Ground cumin   
         1 ts Red-pepper flakes   
         1 lb Ground chicken or turkey   
         2 tb Chopped fresh mint, basil,   
              - parsley or dill; more for   
              - serving   
       1/4 c  Extra-virgin olive oil; more   
              - for greasing & drizzling   
         3 tb Lemon juice   
         4 oz Feta   
       
     Set the oven @ 425ºF/218ºC.   
        
     Cut 2 of the zucchini in 1/2" thick slices. Transfer to   
     a plate, season with salt, and set aside.   
        
     Working over a large bowl, using the large holes of a   
     box grater, grate the remaining zucchini. Grate 1   
     shallot half into the bowl as well. Add the panko,   
     cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon   
     salt, and use your hands to toss until combined. Add the   
     chicken and herbs and toss gently until combined.   
        
     Lightly grease a baking sheet. With wet hands, form the   
     chicken mixture into 16 meatballs (around 2 to 3   
     tablespoons each) and place them on one side of the   
     baking sheet. Drizzle with olive oil and roast for 10   
     minutes.   
        
     Meanwhile, pat the sliced zucchini dry, then lightly   
     coat with about 1 tablespoon olive oil. Season with   
     pepper.   
        
     Coarsely chop the remaining shallot half and transfer to   
     a small bowl. Add the lemon juice, season with salt, and   
     stir to combine.   
        
     Add the sliced zucchini to the other half of the baking   
     sheet, moving the meatballs over, if necessary. Bake   
     until the meatballs are cooked through and the zucchini   
     is golden on the underside, another 15 to 20 minutes.   
     For more browned meatballs, broil for a few minutes, if   
     desired.   
        
     Meanwhile, crumble the feta into the shallot mixture.   
     Add the ¼ cup extra-virgin olive oil and the remaining   
     1/2 teaspoon red-pepper flakes. Stir, breaking up the   
     feta a bit, and season to taste with salt and pepper.   
        
     Eat the meatballs and zucchini with a drizzle of the   
     feta sauce and more fresh herbs.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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