First of all wash the courgettes, dry them, peel them and grate them with a grater with large holes.
Then move them into a colander and press them a little to make them lose some of the vegetable liquid, then let them drain until you need them.
Rinse the cod (already desalted) well under running water, then put it in a saucepan with garlic and oil, cover with the lid and cook for about 10 minutes, turning it halfway through cooking and adding water if necessary.
Then drain it, bone it and chop it.
put in a bowl: cod, well squeezed zucchini, eggs, breadcrumbs, chopped parsley, salt and pepper.
Knead, then form the meatballs with wet hands and pass them gradually in the flour.
Fry the meatballs in hot seed oil, turning them often to brown them evenly, then drain on absorbent kitchen paper.
The cod and zucchini meatballs are ready, serve them immediately, until they are hot.
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