Baked Zucchini Balls
These zucchini meatballs are light, fluffy, and full of fabulous flavor. Enjoy them as an appetizer or for dinner as a vegetarian alternative to meatballs!
Servings: 20 palline
Calories: 47kcal
Ingredients
- 700 gr zucchini
- 2 tazze bread crumbs
- 2 nr eggs large, lightly beaten
- ¾ tazza parmesan cheese freshly grated
- 2 spicchi garlic chopped
- 1 cucchiaino dried basil or as desired
- 2 cucchiaini dried parsley or as desired
- 1 cucchiaino kosher salt or to taste, if using table salt, use less
- ½ cucchiaino black pepper or to taste
Instructions
- Preheat the oven to 200°C.
- Line a large baking sheet with parchment paper (I use a half sheet, 18" x 13").
- Parchment paper prevents sticking. If you don't have parchment, spray the baking sheet with cooking spray.
- Grate the zucchini using a large-hole grater (or you can use a food processor).
- Place the grated zucchini in the center of a clean kitchen towel. Gather the edges of the towel and squeeze out as much water as possible (do this whenever necessary).
- This step is very important. If you don't squeeze out as much water as possible, you may end up with soggy, crumbly zucchini balls that fall apart.
- Transfer the grated zucchini to a large bowl and add the panko, eggs, Parmesan, garlic, basil, parsley, salt, and pepper; mix until well combined.
- The mixture will be wetter than you're used to when making meatballs, but as long as the balls hold together, it's fine. To test, take a small amount of the mixture and gently squeeze between your hands. If it holds, it's good. If not, add more panko, a little at a time, until it does.
- Form 20 small balls from the zucchini mixture and place them on the prepared baking sheet.
- When forming the balls, I find they are a bit sticky and don't roll as easily between your hands as meatballs do. Instead, I gently squeeze to shape them. It works much better!
- Bake for 15 minutes (use the middle rack of the oven).
- Carefully flip the balls using tongs or a spatula.
- Bake for another 15 minutes or until the balls are golden on top and bottom and firm.
- Serve immediately.
Notes
- I recommend using a light-colored baking sheet so the zucchini balls don't get too dark.
- If using a dark pan, consider using a rack in the top of the oven.
- I use a 2-tablespoon cookie scoop to portion the zucchini mixture, which works perfectly.
- For an appetizer or snack: serve plain or with marinara or ranch dipping sauce.
- The estimated calories refer to 1 ball (without sauces or other accompaniments).
Nutrition
Calories: 47kcal