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Zucchini cheese balls

Zucchini cheese balls

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I always liked pumpkins and experimenting with various recipes with them. From childhood my mother made me pumpkin rolls stuffed with vegetables and browned in the oven, pumpkin meatballs, pots, and of course breaded zucchini sometimes made and salad with vinegar. Then I grew up I also made pumpkin soufflé as well as other combinations starting from my mother's recipes. Today I give you a simple recipe for pumpkin meatballs in which I added new elements, inspired a little here: 2009/02 / zucchini-cakes-recipe.html

  • ingredient: •
  • 1 zucchini (zucchini with dark green skin) large grated and drained (or if you do not have about 2 smaller zucchini with light green skin, they are very tasty;)
  • 1 grated carrot;
  • 1 nutmeg powder tip
  • 1 chopped green onion leaf with whole leaves
  • 1 clove chopped green garlic leaves
  • a little finely chopped green dill;
  • 100 g harder and salted grated cheese
  • 100 g crushed cornflakes / larger coarse breadcrumbs
  • 1 black pepper powder
  • 1 clove of garlic

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Zucchini cheese balls:

Combine all ingredients in a bowl and mix well.

Form meatballs by hand and roll them in either a little flour and fry them in a little oil, over medium heat until golden brown, about 3-4 minutes on each side. either roll them in chopped cornflakes and bake them in the oven in the pan on baking paper.

Tips sites


if you find the composition too soft, add a little flour;

Zucchini and orange cheese

2 tsp olive oil
½ cup Arborio rice
2 small zucchini, grated
½ cup frozen peas, defrosted
1 tsp reduced-salt vegetable stock powder
1 cup water
2 tbsp fresh chives, finely chopped
2/3 cup reduced-fat cheddar cheese, grated
1/3 cup light cream cheese
1 cup wholemeal breadcrumbs

Easy Baked Cheesy Zucchini Bites

Today, I want to share my recipe for easy baked cheesy zucchini bites. If you & # 8217re like me, your garden is overflowing with zucchini.

Isn't it wonderful? Remember, you can freeze grated / shredded zucchini to use throughout the year. I measure out 2 cups per bag and store them in freezer bags.

When my girls were growing up, this recipe was a staple in our home. We had a huge garden and froze bags and bags of grated zucchini.

Of course, we made Zucchini Muffins, zucchini bread, and zucchini cookies as well. But sometimes, I would make these bites to put in their lunch boxes, back when kids took their lunch to school.

You can make these smaller bites and serve them with ranch dressing as an appetizer. It & # 8217s great that it makes a small batch, not too many but just enough to freeze some if we want to save them for later.

Or, what neighbor wouldn & # 8217t love a homemade healthy snack like this, right? The original recipe was a neighbor & # 8217s who our girls babysat for.

I had never heard of zucchini bites until we met her. I have modified the recipe over the years, but it still brings back great memories of that neighborhood. In case you missed this post, Quick & Easy Salad Dressing Recipes From Scratch

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Ways To Make Low Carb Zucchini Casserole

There are multiple ways that people make baked zucchini casserole recipes. Many of them shred the zucchini first, or they cook it in some way separately, to get rid of the moisture.

I’d like to try a shredded zucchini casserole sometime, but I thought a sliced ​​zucchini gratin was actually a much faster way to make an easy zucchini casserole. And you probably know by now - I am all about easy!

That’s why I think you’re going to love how quick it is to prepare this cheesy zucchini gratin bake. The active prep time is only then minutes!

The “hardest” part is impatiently waiting for the sliced ​​zucchini to drain in the beginning. (Patience is not my strong suit. I commend anyone that’s good at it.) But, you can go off and do something else while this is happening.


Also known as Zucchini and Ricotta Meatballs & # 8230 Allow that to just roll off the tongue, Mario Batali-style & # 8230 there. doesn & # 8217t that sound awesome ?! & # 8216Cause IT IS!

Happy Monday! It & # 8217s a meatless one !!

Serious question. I’m curious. At what point should a certain person stop posting zucchini recipes? I & # 8217m asking for a friend. Her mom & # 8217s garden decided to birth all the zucchini in the world and my friend just keeps taking them.

Also, what would happen to one if they ate an entire garden of zucchini? I & # 8217m She & # 8217s getting real close to that goal, and blames these zucchini meatballs, for the most part.

Ohhh whatever! Yes, it & # 8217s me. I can't help myself !! Apple Zucchini Bread, these Zucchini Meatballs, Quinoa Zucchini Fritters !! Everything tastes SO GOOD and I can & # 8217t stop!

What & # 8217s important is that I am eating so much green! Tonnnnnsssss of green. a bit of cheese, too, but still! We should feel really good about our healthy food choices.

There & # 8217s onions in there, too. And garlic, of course. And herbs, and cheeses, and seasonings. All good things. I absolutely love love love this combination. And I kinda feel like I should eat all 12 the next time that I make & # 8217em.

How to prepare small balls of zucchini and mozzarella cheese

Wash, peel and cut the zucchini into cubes. Then, transfer them to a plate (1) and sprinkle them with a little salt.

Break up the stale bread and collect it in a bowl. Wet it with milk (2), let it rest for about ten minutes and then mash it with a fork.

Add the egg and cheese, season with salt, season with a little pepper and mix (3).

Squeeze the zucchini, add them to the dough (4) and knead well.

Take a portion of the dough, open it and place a mozzarella cube inside it (5). Then compact and close the small ball tightly in your hands. Pass it in the flour.

Pass each floured small ball first in the beaten egg and then in the breadcrumbs, taking care to cover all sides (6).

Dip the small balls, a few at a time, in plenty of boiling seed oil for 2-3 minutes, making them brown on all sides. Drain them gradually on a sheet of absorbent kitchen paper (7).

Serve the small balls of zucchini and mozzarella cheese while still hot, garnished with a few fresh mint leaves (8).

Cheesy Zucchini Bake

Growing up, I never really understood why my parents had "friends" they never saw. I mean, it really doesn't make sense. does it? Until you're an adult, and you realize that extra time is hard to come by, and that sometimes keeping up old friendships can be just as hard. Seriously. who knew?

But it makes sense. Because people change and life happens. and over the years there are so many different factors that come into play. Like do your spouses get along? And do your kids get along? And do you live close enough that it feels easy? And sometimes the answer is yes. but sometimes, friendships that were once a HUGE part of our lives fall by the wayside.

I've had my fair share of those types of friendships, and it seems like the older I get, the more and more there are. I'm definitely not proud of it (I'd love to keep up with everyone). but I try to be realistic about it. There's only so much time in the day, and honestly, only so many people whose lives I can truly be invested in. Does that make me sound horrible? I'm hoping it's just a part of life.

Either way, there's no denying the fact that all the friendships I've had over the years have helped shape me as a person. And honestly, I think about many of them often. When I hear an old song or visit a place we used to go together, when I drive past their house or see their birthday pop up on Facebook, and even when I make a recipe I got from them. Like this cheesy zucchini egg bake!

I first tasted this delicious cheesy zucchini bake when my friend Jill made it for me years ago. And it was love at first bite. And even though it's been a while since I've seen her, I still think of her every time I make it. It's the perfect balance of crusty and creamy and cheesy. and it's loaded with zucchini. Which makes it healthy, right? And perfect for those summer months when zucchini is EVERYWHERE.

Cheesy Zucchini Bake

This cheesy zucchini recipe is perfect for sharing with friends, both old and new. Because if there's one thing that can always bring friends together it's delicious food. Am I right?

Ingredients for these zucchini bites

  • Zucchini: Zucchini makes up a bulk of the bite! We’ll shred then coax the moisture out of these, leaving the peel on of course for added fiber and vitamin K.
  • Carrots: Most any recipe involving shredded cheese can also act as a vessel in which to sneak shredded carrots. Muahahaha.
  • Egg: The glue that holds these flavor bombs together with a little punch of protein!
  • CheddarCheese: High in fat? Yeah. The very foundation of these warm, tender, flavorful bites? Yes.
  • Breadcrumbs: Use a whole grain variety to pack in a few more B vitamins and fiber.
  • Onion, garlic, green onions: No dish would be complete without our favorite alliums.

These zucchini bites are great for serving as a zucchini appetizer recipe! They & # 8217re savory and light and crispy and it addictive. I think you're going to love them!

How to Make Zucchini Bites

This recipe was originally published back in August 2014 and continues to be one of the most popular recipes here at Grow a Good Life. It was time for a refresh with new photos and video just in time for summer. The recipe remains the same, and can be found with ingredients and full instructions at the bottom of the article.

I have addressed the most common questions, added a few variations, including air frying, how to make ahead and freeze for later, and ways to substitute ingredients for keto, gluten free, and vegan options.

Step 1: Prepare the Ingredients

Preheat the oven to 400˚F. Lightly coat a baking sheet with non-stick spray or line with parchment paper. Gather the ingredients: zucchini, garlic, egg, breadcrumbs, Parmesan cheese, chopped chives, parsley, basil, oregano, salt, pepper, and tomato sauce for dipping.

Step 2: Remove Moisture from the Zucchini

Key to the success of this recipe is to squeeze out as much moisture as you can from the shredded zucchini. This will result in a bite that is crispy on the outside and tender on the inside.

Rinse your zucchini well under clean running water. Trim off the ends and shred the zucchini by sliding across the large holes of a box grater. If you are using a big zucchini, cut in half and scoop out the seeds before grating.

Place the grated zucchini in a clean kitchen towel and twist the towel to wring out moisture.

Step 3: Combine the Ingredients

Once the zucchini feels somewhat dry, add it to a medium sized prep bowl. Chop your herbs, peel and grate the garlic, and add to the bowl along with the egg, Parmesan cheese, bread crumbs, salt, and pepper. Mix until well combined.

Step 4: Form the Zucchini Balls

Scoop out one tablespoon of the zucchini mixture, shape into a small ball, and place on the prepared baking sheet. Repeat with the remaining mixture.

Step 5: Bake in a Preheated Oven

Bake until golden and serve warm with a tomato dipping sauce.

If you happen to have leftovers, store them in the refrigerator in an airtight container for up to 5 days. To reheat, pop them into a preheated 400˚F oven and bake until warm, about 5 to 8 minutes.

How to Freeze

Follow the recipe and let zucchini bites cool. Place in a single layer on a large baking sheet and flash freeze for one hour. Once the zucchini balls are frozen, place them into a freezer bag. Store up 4 months in the freezer.

Reheat by preheating your oven to 400˚F. Place the frozen zucchini garlic bites on a baking sheet and bake until heated through and crispy on the outside, about 10 to 15 minutes.

Frequently Asked Questions

Here are answers to the most common asked questions about this recipe:

Question: Can these be cooked in an air fryer?

Answer: Yes, you can air fry zucchini garlic bites. Preheat the air fryer for 5 minutes at 375˚F. Place the zucchini balls in the air-fryer basket leaving space in between. Cook for 10 to 15 minutes, or until crispy and golden. Check it half way and give the basket a shake to flip so they cook evenly.

Question: Can this be made ahead and baked later?

Answer: Yes, just keep the mixture refrigerated and form your zucchini balls when you are ready to bake.

Question: Can these be made gluten-free?

Answer: Yes, swap the regular breadcrumbs with the same amount of gluten-free breadcrumbs. Others have substituted almond meal and almond flour with good success. You could also try crushing up almond crackers.

Question: Can these be frozen?

Answer: Yes, you can freeze the zucchini garlic bites after baking, and then pop them into a preheated oven or air fryer and cook until hot. Preheat your oven or air fryer to 375˚F. Place the frozen zucchini garlic bites on a baking sheet and bake until heated through and crispy on the outside.

Question: What if you don’t have fresh herbs? How much dried herbs would you use?

Answer: Yes. Dried herbs have a more concentrated flavor than fresh. For this recipe, I would substitute half dried for the fresh: 1 tablespoons dried chives, 1/2 tablespoon dried parsley, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano. It doesn & # 8217t have to be exact.

Question: I & # 8217m vegan. Do you think this would work with a flax egg?

Answer: You could try substituting a flax egg for the egg. Combine 1 tablespoon ground flaxseed meal with 3 tablespoons of water. Let the mixture set until thickened, about 10 minutes. You may have to add more breadcrumbs to form a firm ball. Swap the cheese for a vegan cheese.

Question: How well these would go with spaghetti instead of meatballs?

Answer: These zucchini bites are delicious as spaghetti and zucchini meatballs! They don & # 8217t hold up to simmering in the sauce, but we add them to the top of the pasta and spoon on extra tomato sauce at mealtime.

Question: I don & # 8217t have Parmesan cheese. Can I use another cheese?

Answer: Yes, you can substitute other cheeses. Parmesan adds flavor and helps bind the zucchini balls together. Softer cheeses may flatten out your zucchini bites, but they will still taste delicious. You may also need to add more salt.

Question: Can I use frozen shredded zucchini?

Answer: Yes, but you will need to thaw and drain off the moisture before mixing with the other ingredients. You may have to add extra breadcrumbs.