Cut the zucchini lengthwise in half and then into quarters. Remove the core to prevent the mixture from becoming too watery.

Cut the prepared zucchini into very small cubes. This ensures a uniform texture in the later mixture.

Heat some oil in a pan and sauté the zucchini cubes – possibly together with finely diced onion – for about 5 minutes. Make sure the vegetables are cooked through but don't brown.

Let the sautéed vegetables cool down. Then mix them in a bowl with mountain cheese, chopped parsley, chickpea flour, breadcrumbs, an egg, and a pinch of salt.

Put the mixture in the fridge for 30 to 60 minutes so it can chill properly and the flavors can combine.

Shape small balls from the mixture with slightly moistened hands. Fry them in oil, turning regularly, until they are golden brown all around. Serve the zucchini balls warm or cold.