Baked Zucchini Balls Gluten Free Recipes
BAKED ITALIAN ZUCCHINI BALLS RECIPE
Steps:
- 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. You may want to repeat this step a second time 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!
Nutrition Facts : ServingSize 1 ball, Calories 42 kcal, Carbohydrate 4 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 174 mg, Fiber 1 g, Sugar 1 g
BAKED ZUCCHINI BALLS (GLUTEN-FREE)
These zucchini balls can be served as a side dish or appetizer. I suggest serving them with your favorite sauce, such as ketchup, mayo, ranch dressing, or aioli sauce. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 45m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Grate the zucchini using a grater or food processor.
- Place the grated zucchini in a bowl, add a little bit of salt and set it aside for 30 minutes.
- Squeeze the water from the zucchini as much as possible.
- Preheat the oven to 400°F/200°C degrees. Line an oven tray with aluminum foil and spray some oil.
- Add Parmesan cheese, bread crumbs, egg, herb, salt and pepper and mix well.
- Form the mixture into small balls.
- Coat the balls with flour and dust off excess flour.
- Bake in the oven for about 20 minutes.
- (Optional) Broil a few minutes to brown the balls. Be careful not to burn the balls.
- Infuse love and serve immediately with your favorite sauce.
GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)
Got this recipe from someone else but made some changes to it, to make it not taste gluten-free. My family loves bread and my husband is always looking for something that taste 'normal'. So this is as close as it gets for muffins. They are actually really good. The extra applesauce really makes it moist and not too dry! The batter will look runny but when you take them out of the oven they will be nice and soft. I can't keep them long, they go so fast!
Provided by horsegirl
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 99.4 g, Cholesterol 69.8 mg, Fat 17.3 g, Fiber 6.3 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 539.2 mg, Sugar 61.9 g
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