Boulettes de courgette

Ingrédients

• 1 1/2 cup Grated Zucchini (packed, squeeze to remove all juice)
• 3 large Beaten Egg
• 3 Garlic Cloves (finely crushed)
• 1 cup Almond Flour
• 2 tablespoons Whole Psyllium Husk
• 1 tablespoon Dried Oregano (or dried parsley, or Italian mix )
• 1/2 teaspoon Cumin
• 1/2 tablespoon Ground Paprika
• 1 cup Grated Mozzarella (or cheddar)
• 1 teaspoon Salt
• 1 1/2 cup Grated Zucchini (packed, squeeze to remove all juice)
• 3 large Eggs
• 3 Garlic Cloves (finely crushed)
• 1 1/4 cup Panko Breadcrumb
• 3 tablespoons Dried Herbs (parsley, oregano, Italian mix or mint or cilantro )
• 3/4 cup Grated Mozzarella (or cheddar)
• 1 teaspoon Salt
• 1 batch Homemade Ketchup

Préparation

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Wash the zucchini and remove the ends. Keep the skin on. Finely grate using a food processor or manual grater.

3. 3

   Squeeze the grated zucchini in a clean towel to extract all the zucchini juice, then pack the dried grated zucchini into a measuring cup. Measure 1 1/2 cup, set aside in a bowl.

4. 4

   Stir in the beaten eggs, crushed garlic, almond flour, psyllium husk, dried herbs, cumin, paprika, salt, and grated mozzarella cheese.

5. 5

   Combine with a spoon, then knead with your hands, squeezing the batter to ensure that all the ingredients come together. It should take 1 minute of squeezing/kneading until it forms a consistent batter.

6. 6

   Form 18 zucchini balls, golf size balls rolling the batter within your hands.

7. 7

   Place each ball onto a baking sheet covered with parchment paper. If your parchment paper tends to stick to food, brush a teaspoon of olive oil on top to prevent the zucchini balls from sticking to the paper.

8. 8

   Bake for 20-30 minutes or until the outside is golden and crispy.

9. 9

   Serve immediately with a dip of your choice like my homemade sugar-free ketchup or simple guacamole recipe, or sour cream.

10. 10

    --- Storage ---

11. 11

    Store up to 3 days in the fridge in an airtight container.

12. 12

    Freeze the baked zucchini bites in an airtight container leaving half a thumb of space between each ball to make sure they don't stick to each other.

13. 13

    Rewarm in hot oven 150°C (300°F) on a cookie sheet covered with parchment paper. Bake for 8-10 minutes or until hot in the middle and crispy outside. No need to defrost before rewarming.