Baked Italian Zucchini Balls Recipe
These healthy zucchini cheese bites make a great appetizer or snack!
Servings 12 balls
Calories 42kcal
Ingredients
- 2 cups grated zucchini from ~1 zucchini
- ½ cup bread crumbs sub gluten free if needed
- ¼ cup grated parmesan cheese
- 2 eggs beaten
- 2 cloves garlic minced or pressed
- 2 tablespoon chopped fresh basil or 2 teaspoon dried
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- ½ teaspoon salt
- Freshly ground black pepper to taste
- Marinara sauce for dipping
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the grated zucchini in between two paper towels and squeeze out the excess water. You may want to repeat this step a second time to get out as much water as possible.
- Add the grated zucchini to a mixing bowl with the bread crumbs, parmesan, and beaten eggs. Mix until it comes together, then stir in the garlic, basil, parsley, salt, and pepper. Scoop out ~2 tablespoons of the batter and roll it into a ball. Repeat until you have 12 balls. Place them in even layers on the lined baking sheet.
- Bake for 15 to 20 minutes until the balls are golden brown. Serve warm with marinara sauce for dipping. Enjoy!
Notes
- These are best enjoyed right away but can be stored in an airtight container in the fridge for 3 to 4 days. Enjoy cold or reheat in the microwave for 1 to 2 minutes on high.
- I highly recommend making my Canned San Marzano Tomato Sauce as the dipping sauce for these bites! They would also taste delicious with tzatziki or even hummus.
- Other serving ideas include using these balls as a vegetarian substitute for meatballs, on top of pasta tossed in sauce. You can even use them in a vegetarian meatball sub.
Nutrition
Serving: 1ball | Calories: 42kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 174mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg