Use it Up! Fun Ways to Use Your Produce Box

Authors : Chiara Bertasso and Jessica Lantzke - Nutrition and Dietetic students University Centre for Rural Health

**Chicken & Zucchini Meatballs**

Not sure what to make with what you’ve got? If you’re staring at a fridge full of the usual veggie box staples and feeling uninspired, you’re in the right place. These recipes are built around commonly received fruit & vegetables, with easy but creative ideas to turn them into filling meals, snacks, and extras you can use throughout the week.

These chicken zucchini meatballs are a simple, flavour-packed way to use up zucchini. Light, juicy, and quick to cook, they work well as an easy weeknight meal served with rice, salad, and a spoon of yoghurt or tzatziki.

Serves 4–5. Prep time 20 minutes. Cook time 10 minutes. Total time 30 minutes.

Ingredients

500 g chicken mince
1 medium zucchini, grated
½ cup regular or panko breadcrumbs
½ cup crumbled feta cheese
⅓ cup finely diced onion or shallot
2 tablespoons chopped fresh herbs (dill or parsley)
1 teaspoon lemon zest (optional)
¾ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
Olive oil, for cooking

Method

Add the chicken mince, grated zucchini, breadcrumbs, feta, finely chopped onion, herbs, lemon zest, garlic powder, salt, and pepper to a large bowl.
Mix gently with your hands until just combined.
Roll the mixture into small meatballs (about 20–24).
Heat a little olive oil in a large frying pan over medium heat. Cook the meatballs in batches, turning occasionally, for around 8 minutes or until golden and cooked through.
Remove from the pan and serve warm.

Serving Ideas

Serve over rice with tzatziki or yoghurt
Add to wraps or pita bread with a cucumber, avocado & herb salad (or any salad you love)
Pair with roasted potatoes and vegetables

Tips & Variations

No feta? Use grated cheese.
Dried herbs can replace fresh ones if needed, though fresh really adds nice flavour.
These meatballs also bake well at 220°C for 12–15 minutes.

Storage