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Cheesy Baked Zucchini Balls

Cheesy Baked Zucchini Balls

  • Author: Emily Wilson
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 minutes
  • Yield: 16 Balls
  • Category: Vegetarian
  • Cuisine: American

Description

A fun recipe for turning simple zucchini into a cheesy, exciting vegetarian party bite or dinner side dish.


Ingredients

  • 3 cups grated zucchini, about 1 pound
  • 1 egg
  • 1 cup shredded mozzarella
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2/3 cups panko breadcrumbs

OPTIONAL – Sun-Dried Tomato Dipping Sauce:

  • 1/3 cup milk
  • 1 garlic clove, peeled
  • 1/4 cup sun-dried tomatoes
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1 pinch cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/3 cup Mayonnaise

Instructions

  1. Preheat oven to 400 degrees. Line a sheet tray with parchment paper.
  2. Grate the zucchini, arrange in a thin layer on a plate lined with paper towels. Layer paper towels on top, then set something heavy on top, like a cast iron skillet. Let it rest for 10 minutes to draw out excess moisture.
  3. In a large mixing bowl, whisk together the egg, mozzarella, cream cheese, garlic powder, onion powder, kosher salt and black pepper.
  4. After about 10 minutes, check the zucchini. If it still seems damp, change out the paper towels and let rest another 5 minutes. Once zucchini seems fairly dry, fold it into the egg mixture along with the panko breadcrumbs. Mix well.
  5. Use a small ice cream scoop or heaping tablespoon to portion the mixture into balls. Set on the prepared sheet tray. Should make about 16 balls.
  6. Bake zucchini balls until cooked through and golden brown and crisp on the outside, about 25-30 minutes.
  7. In the meantime, blend the sauce ingredients together in a food processor. Start with the milk, garlic clove and sun-dried tomatoes. Process together until finely chopped. Add spices and mayonnaise then blend again until sauce is fairly smooth. For a thinner sauce, add a little more milk. Transfer to a small serving dish.
  8. Transfer baked zucchini balls to a serving dish and serve with sun-dried tomato sauce on the side.

Notes

* Nutritional data does not include the sun-dried tomato dipping sauce.