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
ZUCCHINI BALLS
These can be served for dinner, in place of meatballs, with pasta and marinara (meatless tomato) sauce which is the way I usually serve them. They can also be served as an appetizer, with sauce on the side for dipping.
Provided by Dee514
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Lightly grease a cookie sheet.
- Mix all ingredients together in a medium sized bowl.
- Form mixture into small balls (about 1 rounded tablespoon each).
- Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F.
- Add balls to a marinara sauce and simmer, covered, for 30 minutes.
- Check during simmering to see if more sauce needs to be added.
- Serve with pasta and sauce.
- **NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.
ZUCCHINI MEATBALLS
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
- In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
- Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
- To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.
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.
ZUCCHINI MEATBALLS RECIPE BY TASTY
Here's what you need: zucchinis, salt, large egg, ricotta cheese, bread crumbs, italian seasoning, fresh basil, fresh parsley, pepper, olive oil, medium onion, garlic, cooked pasta, marinara sauce
Provided by Pierce Abernathy
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
- Preheat the oven to 375˚F (190˚C).
- Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
- Bake for 30-40 minutes, or until browned, flipping halfway through.
- Serve over pasta with marinara sauce.
- Enoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams
CHICKEN-ZUCCHINI MEATBALLS WITH FETA
These meatballs harbor a secret: They're half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
- Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
- Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
- Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
- Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
- Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
- Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
- Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.
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