Zucchini Balls

These Zucchini Bites are healthy cheesy zucchini appetizers or snacks to share with friends.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash the zucchini and remove the ends. Keep the skin on. Finely grate using a food processor or manual grater.
3. 3Squeeze 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. 4Stir in the beaten eggs, crushed garlic, almond flour, psyllium husk, dried herbs, cumin, paprika, salt, and grated mozzarella cheese.
5. 5Combine 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. 6Form 18 zucchini balls, golf size balls rolling the batter within your hands.
7. 7Place 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. 8Bake for 20-30 minutes or until the outside is golden and crispy.
9. 9Serve immediately with a dip of your choice like my homemade sugar-free ketchup or simple guacamole recipe, or sour cream.
10. 10--- Storage ---
11. 11Store up to 3 days in the fridge in an airtight container.
12. 12Freeze 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. 13Rewarm 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.