BAKED ITALIAN ZUCCHINI BALLS RECIPE

Its zucchini season and I know that many of you are probably make breads, muffins, and boodles! I’m here today to throw a less common zucchini recipe into the mix up.

These healthy zucchini balls use grate zucchini, similar to many other recipe that feature this vegetable, but have a savory twist instead of a sweet lone. I bulked them up with bread crumbs and grate cheese and added fresh basil, parsley, also garlic.

BAKED ITALIAN ZUCCHINI BALLS RECIPE

Each small ball is bursting with Italian-inspired flavors. I thoroughly enjoyed dipping them in marinara sauce and had to stop myself from gobble up the whole tray!

Whether you serve up this healthy zucchini snack as an appetizer for a holiday party, and after instruct snack, or just as branch of dinner one night, you can’t go incorrect. I highly recommend make a batch of my Canned San Maranon Tomato Sauce to go away with them!

HOW TO MAKE ZUCCHINI BALLS

  1. Use a handor box grater to grate a zucchini to produce 2 cups, and then squeeze out any excess water linking paper towels. Add this to a mixing bowl by the bread crumbs, parmesan cheese, compacted eggs, and seasonings. Stir until the mixture comes jointly.
  2. Scoop out about 2 tablespoons of the mix and roll it into a ball. Repeat with the rest of the mix until you have 12 balls. Place them on a lined boiling sheet.

Pop the balls in the range until golden brown. Prepare several marinara for dipping while they’re cookery, and enjoy!

BAKED ITALIAN ZUCCHINI BALLS RECIPE

SERVING IDEAS

Zucchini cheese balls create a delicious appetizer or snack, but you can also serve up them as a vegetarian meatball option. Place them on top of pasta, and toss in tomato pottage for a plant-based meal. You could even go so far as to use them in a vegetarian meatball subordinate!

BAKED ITALIAN ZUCCHINI BALLS RECIPE

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