Zucchini Meatballs with Rice and Garlic Gravy

Instructions:
Get the zucchini ready.

Shred the zucchini and add some salt on top. Let it sit for 10 minutes to remove extra liquid.

After 10 minutes, press out the extra water from the zucchini using a clean kitchen towel or cheesecloth.

Prepare the Zucchini Balls:

In a big bowl, mix together the shredded zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, Parmesan cheese, and egg. Stir thoroughly until everything is mixed together.

Form the mixture into little balls.

Make the Zucchini Balls:

Heat the oven to 200°C (400°F) before using.

Put the zucchini balls on a baking sheet covered with parchment paper.

Cook in the oven for 30 minutes, or until it is a golden brown color and feels firm to the touch.

Cook the rice.

Wash the rice thoroughly with cold water until the water is clear.

In a big pot, warm up olive oil on medium heat.

Put the diced onion in the pan and cook until it becomes clear.
Put the shredded carrot in the pan and cook for 3-5 minutes.

Put the washed rice in the pot with the vegetables.

Add the water, salt, black pepper, and any other spices you like.

Put the lid on the pot and cook on low heat for 25 minutes without lifting the lid.

Prepare the sauce with garlic.