BAKED ITALIAN ZUCCHINI BALLS RECIPE
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.
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
- 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.
- 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!
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!