Say hello to my new creation, zucchini balls! Another easy healthy appetizer recipe that you can easily eat with your fingers with no guilt ! Yum !
Another quick and easy appetizer recipe to enjoy this summer inspired by my popular spinach balls recipe. You will love those zucchini balls loaded with mint, garlic and crunchy zucchini. They remind me Greek food recipes. Those are delicious dipped into my homemade tzatziki sauce or in my sugar free tomato sauce.
Zucchini Balls Baked- An Easy & Healthy Appetizer
You are probably wondering why I an preparing so much appetizers recipes lately. Well, there is few reasons. First my house warming party is coming up within 2 weeks and then my family in law is flying from France to New Zealand to celebrate their first Christmas in summer. So I want to create easy healthy appetizers for those occasion. Last reason, my little girl is turning 3 very soon, my new challenge will be to prepare a daily lunchbox for pre-school!
Yes, it is a mum challenge to develop simple and veggie loaded snacks for kids lunchbox, don’t you think? I mean, food that they actually eat! Emma is already very good at eating veggie finger foods. She loves baked falafel, zuchini parmesan waffles and now those zucchini balls. Cold or hot, those baked zucchini balls (not fried ! I tried it is not as good) absolutely pass the test! I am also thinking about developing some healthy Christmas treats very soon so keep an eye on the blog for the sweet sugar free recipes! New desserts and treats recipes will comes out soon. But first let’s talk a little bit more about those zucchini balls!
Overall I will say it takes less than 40 minutes to prepare, bake and clean all the dishes so a super easy and quick recipe to make for your next party. Also, I did not cooked the zucchini before incorporating them into the batter which is faster than the spinach balls recipe where you have to blanched the spinach in boiling water. The recipe makes 15 balls – golf size balls and feed my family of three at dinner.
I hope you guys enjoy all those recent appetizers recipes I shared and I promise, next recipe will be all about sweet! And as always please leave me a comment if you try this recipe and share your tricks to makes it even better! We all have to learn from each others! Carine.
Those Zucchini Balls Baked in the oven with no added fat is a great healthy appetizer recipe to use those extra zucchini this summer. An healthy zucchini recipe for kids lunchbox or as a snack anytime in the day.
Preheat oven to 350 F (180 C).
Wash the zucchini and remove the ends, keep the skin on for extra fibers.
Finely dice the zucchini in small cubes of about 2 mm.
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.
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.
Form golf size balls rolling the batter into your hands,.
Place each balls onto a greased cookie sheet. I used 1 tablespoon of olive oil to rub onto the cookie sheet.
Shape the balls until no more batter left. I made 16 balls with this batter.
Bake for 20 minutes or until the outside is golden and crispy.
Serve immediately with dip of your choice or serve cold in kids lunchboxes.
Remove wrap and bake before serving.
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.
Nutrition panel is for one zucchini ball. The recipe makes about 16 zucchini balls.