Polpette are usually meatballs, but these delicious little meat-free nuggets make great nibbles or picnic fare.

2 tbsp rapeseed or olive oil
500g courgettes, diced
Grated zest of ½ lemon
1 egg, lightly beaten
2 heaped tbsp finely grated parmesan (or other well-flavoured hard cheese)
½ ball of buffalo mozzarella, diced
50g white breadcrumbs
50g pine nuts, lightly toasted (optional)
1 tbsp chopped parsley
1 garlic clove, peeled and finely chopped
Sea salt and freshly ground black pepper

Heat the oven to 200C/390F/gas mark 6. Grease a large baking sheet.Heat the oil in a large frying pan over medium heat, add the courgettes and fry until golden and tender. Drain on kitchen paper. Mix the cooled courgettes with the other ingredients, season, then form into small balls the size of a walnut. Place on the baking sheet and bake for 10-15 minutes, until golden brown. Serve hot, warm or cold, alone or with bread and a tomato salad.