Zucchini balls are a delicious, easy appetizer or snack made with grated zucchini, herbs, cheese, and breadcrumbs, then baked or fried until golden and crispy. This recipe is a fantastic way to use up abundant summer zucchini, and the results are a crowd-pleaser for kids and adults alike. The balls are light, flavorful, and pair well with a variety of dips or as part of a Mediterranean-inspired meal.
Ingredients
- 2 medium zucchinis (about 400g), grated
- 1 teaspoon salt (for draining zucchini)
- 1/2 cup (50g) breadcrumbs (plus more if needed)
- 1/4 cup (25g) grated Parmesan cheese
- 1/3 cup (40g) crumbled feta cheese
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- 1 tablespoon chopped fresh dill (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes (optional, for heat)
- 2 tablespoons olive oil (for brushing or frying)
Instructions
- Prepare the zucchini: Grate the zucchinis using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon salt and toss. Let sit for 15-20 minutes to draw out excess water.
- Squeeze out moisture: After resting, use clean hands or a cheesecloth to squeeze as much liquid as possible from the zucchini. The drier the mixture, the better the balls will hold together.
- Mix the ingredients: In a large mixing bowl, combine the drained zucchini, breadcrumbs, Parmesan, feta, eggs, garlic, parsley, dill (if using), black pepper, oregano, and chili flakes. Stir well until everything is evenly incorporated. If the mixture seems too wet to shape, add a bit more breadcrumbs, a tablespoon at a time.
- Shape the balls: Take about 1 heaping tablespoon of the mixture and roll it into a ball with your hands. Place on a parchment-lined baking sheet. Repeat with the rest of the mixture; you should get about 20-24 balls.
- Bake or fry:
- To bake: Preheat oven to 400°F (200°C). Brush the balls lightly with olive oil. Bake for 20-25 minutes, turning halfway, until golden and crisp.
- To fry: Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the balls in batches, turning to brown all sides, about 6-8 minutes per batch. Drain on paper towels.
- Serve: Let the zucchini balls cool slightly before serving. Enjoy warm with your favorite dip or as part of a meal.
Tips
- Substitutions: Swap feta for goat cheese or ricotta for a different flavor. Use gluten-free breadcrumbs if needed.
- Make ahead: You can prepare the mixture up to a day in advance and keep it covered in the fridge until ready to shape and cook.
- Getting them crisp: Squeeze the zucchini as dry as possible for the best texture. Too much moisture makes the balls soggy.
- Binding issues: If the mixture is too loose, add more breadcrumbs gradually. If it’s too dry, add a splash of beaten egg or a little olive oil.
Serving Suggestions
- Serve with Greek yogurt, tzatziki, or marinara sauce for dipping.
- Add to a mezze platter with olives, hummus, and pita bread.
- Pair with a crisp green salad for a light lunch or dinner.
- Stuff into pita pockets with lettuce, tomato, and sauce for a tasty vegetarian sandwich.
Variations
- Cheese options: Try shredded mozzarella or cheddar for a milder taste, or a sharp pecorino for more bite.
- Spice it up: Add chopped jalapeño or extra chili flakes for heat.
- Vegan version: Omit cheese and use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs. Use vegan cheese or skip it.
- Herb swap: Use basil, mint, or chives in place of parsley and dill for a different flavor profile.
Storage and Reheating
- Refrigerator: Store cooled zucchini balls in an airtight container for up to 4 days.
- Freezer: Freeze cooked balls in a single layer on a tray, then transfer to a freezer bag or container. They keep well for up to 3 months.
- Reheating: Reheat in a 350°F (175°C) oven for 10-12 minutes (from fridge) or 15-18 minutes (from frozen), until heated through and crisp. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
- Can I make zucchini balls without eggs?
Yes, you can substitute eggs with a flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit until gelled). This helps bind the mixture, though the texture may be slightly softer. - Do I need to peel the zucchini?
No, there’s no need to peel zucchini for this recipe. The skin is thin and softens during cooking, plus it adds color and nutrients. Just wash the zucchini well before grating. - What breadcrumbs are best?
Panko breadcrumbs make the balls extra crispy, but regular dried breadcrumbs work well too. For a gluten-free version, use gluten-free panko or homemade breadcrumbs from gluten-free bread. - Can I air fry zucchini balls?
Yes! Preheat your air fryer to 375°F (190°C), spray or brush the balls with a little oil, and cook in a single layer for 10-12 minutes, shaking halfway through, until golden and crisp. - Why are my zucchini balls falling apart?
This usually happens if the mixture is too wet or not enough binder (egg or breadcrumbs) is used. Be sure to squeeze out as much moisture as possible from the zucchini, and add more breadcrumbs if needed to form cohesive balls. - Can I use other vegetables?
Absolutely! While zucchini is classic, you can try a mix of grated carrots, sweet potato, or even spinach (well-drained) for a different flavor and color. Adjust the moisture content as needed.
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