These zucchini balls can be eaten with your favorite homemade or jarred sauce and served with crispy, buttery garlic bread, and a spring green salad. That is, of course, if you can wait. They have the same texture as a meatball, but are filled with healthy, flavorful ingredients, like whole-milk mozzarella and fresh herbs. Enjoy!
- 2 1/4 cups shredded zucchini
- 1 1/4 cups breadcrumbs. (Panko or regular, Italian or plain)
- 2 fresh eggs
- 1 1/4 cups whole milk mozzarella (Grated from a block is best, but pre-shredded is fine, too.)
- 1 shallot minced
- 1/4 cup minced onion (any kind but Vidalia is my favorite)
- 2 tsp. minced garlic or 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 TBS. fresh herbs (I used purple basil, basil, and oregano) minced
- black pepper (Fresh cracked is best.)
- 1/4 cup parmesan cheese. (Try not to get the big jar. They do sell cellulose-free, and although it sticks together, it’s better than the powder. Ideal would be a block that you shred yourself with a micro plane or toss it into your Ninja or favorite processor.)
- Avocado oil (Olive oil works, too.)
Heat oven to 400 degrees Fahrenheit. Wrap shredded zucchini in a paper towel and squeeze the excess water out of it. Mix all ingredients, except the oil, in a large bowl. Form into two-inch balls. (You’ll get about eight or nine.) Place them on a cookie sheet lined with parchment paper (or sprayed or lightly oiled) about an inch or so apart. They will remain the same size, but the spacing will help them heat up and crisp better. Drizzle the tops with oil. Bake for 25 minutes or until they start to turn golden brown.
Teresa Forester Adams 