Zucchini Balls Baked Recipe


Ingredients

1 1/2 cup raw zucchini ,not peeled, finely diced, (about 1 large zucchini)
3 eggs , size 6
1 garlic clove , finely crushed
1 1/4 cup Gluten Free Panko Crumbs
3 tablespoon fresh mint ,finely chopped
3/4 cup grated cheese I used edam
1 teaspoon salt

Instructions
  1. Preheat oven to 350 F (180 C).
  2. Wash the zucchini and remove the ends, keep the skin on for extra fibers.
  3. Finely dice the zucchini in small cubes of about 2 mm.
  4. Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, garlic,  gluten free Panko crumbs, mint and cheese. Adjust salt and pepper regarding taste.
  5. It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls with your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs.
  6. Form golf size balls rolling the batter into your hands,.
  7. Place each balls onto a greased cookie sheet. I used 1 tablespoon of olive oil to rub onto the cookie sheet.
  8. Shape the balls until no more batter left. I made 16 balls with this batter.
  9. Bake for 20 minutes or until the outside is golden and crispy.
  10. Serve immediately with dip of your choice or serve cold in kids lunchboxes.
  11. Remove wrap and bake before serving.

Recipe Notes
  • Herbs: feel free to use dried mint if preferred. If you don't like mint the recipe works without herbs or replace by your favorite herb like parsley, cilantro, dill or basil.
  • Cheese options: this recipe works well with any hard grated cheese like cheddar, Colby cheese, emmental or mozzarella. Low fat cheese works as well. Use your favorite cheese flavor.
  • Crumbs: if you tolerate gluten, you can swap gluten free panko crumbs by wholegrain crumbs as well or regular panko crumbs
  • Make ahead/store/freeze: Can be prepared in advance, store the tray with the prepared zucchini balls in the fridge, cover with plastic wrap up to 24 hours before baking or freeze on the tray. After 2 hours in the freezer, the balls are hard enough to be transferred onto an airtight plastic box. Keep up to a month in the freezer. No need to defrost. Bake frozen following the usual baking instruction until golden brown.

Original recipe, more pictures, and nutrition facts visit: Zucchini Balls Baked @ sweetashoney.co

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