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
- 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. Repeat this step 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!
