1: Grate the zucchine and squeeze out excess moisture.
2: In a bowl, mix the grated zucchine with ricotta, parmigiano reggiano, pangrattato, egg, salt, and pepper.
3: Form the mixture into meatballs.
4: Coat the meatballs in pangrattato.
5: Heat oil in a pan and fry the meatballs until golden brown.
