Pan Fried Mackerel with Zucchini Balls

Well, we have officially reached the end of zucchini season at our house.  Phewwwww.  We love zucchini, we do, but our one massive, crazy, $1.59 plant produced about 400 zucchini- or at least it felt that way.  In reality it was well over 30.  From one plant! It was really amazing- even if we were cursing it at the very end.  For our very last massive zucchini we knew we needed to really change it up to get the kids to even consider eating it.  What do kids love? Kids love fun food.  Kids love the unexpected.  Silly.  We went with round balls.  Who doesn’t love a zucchini ball?

The balls of zucchini were scooped out with a melon baller, blanched and then sautéed in butter. If you are using carrots they will take a bit longer so give them a few extra minutes in the water before you add the zucchini.

We served ours with green lentils cooked in vegetable stock and a little sherry vinegar.  We pan fried the mackerel and served it on top.  The crispy skin is super yummy and the fish itself is packed full of healthful omega-3 oils.  It was finished with a drizzle of olive oil.  Our giant zucchini plant was sent off in style and the kids loved the whimsy of the ball forms on their plates.