Lol. Bury it in a meatball. Adds moisture, volume, and texture, and no-one would be the wiser. (Actually, DH - who is somewhat vegetable averse but coming around - likes the zucc in the meatballs. Keeps them moist, he says.)
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Irene Matys adds grated raw potato, and it works well, too!
Oh, good tip! I think that would work well in fish cakes, also.
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My sister in law used to add grated raw potato into ground beef patties to increase volume. This was 40 or 50 years ago but I clearly remember it because it made an impression. She was trying to stretch a dollar and got annoyed because I was giving my kids baths every night. We were all at my mom’s.
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TJ noodles made per directions this time with just an added bit of chili garlic sauce and some Costco spring rolls. Beige but delicious.
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Blackened sockeye salmon; chopped salad, red onion, red cabbage, edamame, broccoli, cauliflower, carrots, cherry tomatoes, blue cheese, ranch dressing.
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Do you have a salad spinner?
BF made a Serious Eats recipe I sent him for white bean and tuna salad for my dinner tonight. He made Rancho Gordo Alubia blanca beans and it turned out great. Toasted ciabatta alongside. For himself, he had the same beans and some sausage in my chicken broth. We were both well-fed and happy.
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that cake looks lovely!
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Yes, I have one. But if we’re talking about wringing grated zuccs, it needs a much harder squeeze than a salad spinner. A potato ricer works in a pinch, as does a cheese press, but nothing beats a tea towel and little muscle. 
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Thank you! 36 hours later: all gone. 
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The Cypriot recipe above uses 1 russet potato (1.5 cups grated potato) and 1 cup of breadcrumbs : 2 lbs of ground meat. Not really stretching it too much.
It’s a bit more filler than my typical Greek meatballs ( I usually use 1 lb meat, 1/4 cup breadcrumbs/2 slices of bread, 1 egg, 1 onion, some milk, and no potato )
They turned out well.
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Whew, we made it to pizza Friday!
This time made a same day sourdough crust which I haven’t done in a while since my starter was really active.
One pie had spicy Italian sausage, and the other nduja (shaved from frozen which works surprisingly well) and baby bellas.
I keep forgetting to take pics before digging in.
Some chocolate chips for dessert
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Steak with frites - ribeye cap from Costco marinated in koji overnight and reverse seared till 119F, with a anchovy garlic herb compound butter, frozen frites (Lamb and Weston shoestring cooked in the air fryer), and asparagus. A glass of Kirkland Bordeaux to drink.
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Spinach and Herb-Stuffed Mushrooms with Blistered Cherry Tomatoes and Onions based on an ATK recipes - portobello mushrooms are filled with a mix pf chopprd spinach, feta, ricotta, parmesan, panko breadcrumbs, walnuts, scallions, egg, dill and parsley. Topped with some parmesan and baked in the oven with cherry tomatoes and red onions.
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I made bruschetta chicken cutlets with TJ’s sage sweet potato gnocchi and fennel slaw with lemony yogurt dressing. The family loved the chicken’s tomato salsa. I seasoned the chicken with TJ’s aglio e oilio blend. The cheese didn’t add much and could be omitted. Might try fresh mozz next time.
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