Baked Italian Zucchini Balls

Recipe by Registered Dietitian Nutritionist Lizzie Streit, MS, as featured in her blog It’s a Veg World After All.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
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

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Place the grated zucchini in between two paper towels and squeeze out the excess water. Repeat this step to get out as much water as possible.

  3. 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.

  4. 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.

  5. Bake for 15 to 20 minutes until the balls are golden brown. Serve warm with marinara sauce for dipping. Enjoy!