Zucchini are beginning their summer bounty. Even people with just one plant are always on the lookout for different ways to use this vegetable. Snuck into sweet breads or marmalade; substituted for cucumbers in relish, dills or bread & butter pickles; dehydrated for use in winter soups; or blossoms stuffed with a savoury meat filling. The uses of zucchini are endless.
Here is a super simple, versatile recipe for baked zucchini balls. Great as an appetizer or as a substitute for meatballs in any recipe. They also freeze well. In the photo, I served them with a garlic scape pesto.
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- 2 cups of grated zucchini, seeds removed and well drained
- 2 eggs
- 2/3 cup breadcrumbs (I use gluten free panko)
- ½ cup grated parmesan
- 4 TBSP finely chopped herbs (if using dried herbs, 4 tsp)
- ½ tsp salt
- ¼ tsp pepper
Set oven at 400. Line 2 baking sheets with parchment.
Wash zucchini. Remove seeds. Grate zucchini on a box grater.
Salt the zucchini and let it rest for 5 minutes. Then squeeze it firmly until all liquid is removed. Roll it in a paper towel to remove final liquid residue.
In a medium bowl, stir eggs, herbs and cheese. Add zucchini and breadcrumbs. Mix.
Roll into 1.5-inch balls and bake for 20 minutes until brown. Serve hot or at room temperature. Freeze leftovers once cool.
Customize the recipe: Go Greek and use feta cheese and oregano and serve with tzatziki; go French and use Gruyere cheese and serve with a tarragon-Dijon mayo; go Italian and use mozzarella and basil and serve with roasted tomato sauce; or go vegan and remove cheese all together.
Because of high moisture content zucchini and cousins summer squash don’t freeze or pressure can very well. Think mush! But they are wonderful pickled, barbecued, or used fresh in baked goods, soup or appetizers.