Baked Zucchini Balls Recipe – Simple, Healthy, and Full of Flavor

Looking for a tasty way to enjoy more vegetables without sacrificing flavor? This baked zucchini balls recipe is the answer. Crispy on the outside, tender on the inside, and packed with fresh herbs and cheese, these little bites are perfect as a vegetarian side dish, appetizer, or even a light main course.

Unlike fried fritters, these zucchini balls are oven-baked, making them a healthier alternative that still delivers great texture and taste. They’re also gluten-free adaptable and ideal for meal prep.

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Ingredients

• 2 medium zucchinis (about 2 cups, grated)
• 1/2 teaspoon salt (for draining water)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella or feta
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley or mint
• 1 large egg
• Salt and pepper to taste
• Olive oil spray or a light drizzle for baking

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Instructions

Step 1: Prepare the Zucchini

Grate the zucchinis and place them in a colander. Sprinkle with 1/2 teaspoon of salt and let sit for 10–15 minutes to release excess water. Then, use a clean towel or cheesecloth to squeeze out as much moisture as possible.

Step 2: Make the Mixture

In a large bowl, combine the drained zucchini, breadcrumbs, Parmesan, mozzarella (or feta), garlic, herbs, egg, and a pinch of salt and pepper. Mix until well combined. The texture should be moldable but not too wet. If it’s too loose, add a bit more breadcrumbs.

Step 3: Shape the Balls

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper. Using your hands or a small scoop, form the mixture into balls (about the size of a golf ball) and place them on the tray.

Step 4: Bake

Lightly spray or drizzle the zucchini balls with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy on the outside.

Step 5: Serve

Let cool slightly before serving. These are best enjoyed warm with a dipping sauce like Greek yogurt, tzatziki, or marinara.

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Why You’ll Love This Baked Zucchini Balls Recipe

• Oven-baked and light — no deep-frying required
• Great way to use seasonal zucchini
• Easy to customize with your favorite herbs or cheese
• Kid-friendly and freezer-friendly
• Perfect for meal prep or quick lunches

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Serving Suggestions

Serve these zucchini balls with:

• A fresh green salad
• Tzatziki, yogurt sauce, or marinara
• Rice or quinoa bowls
• Inside pita or wraps for a vegetarian lunch

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Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Lay them flat on a tray, freeze, then transfer to a freezer bag.
Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through.

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Tips for Success

• Make sure to squeeze out all excess water from the zucchini for a firm texture.
• Use fresh herbs like parsley, mint, or dill for extra flavor.
• Swap cheese: Feta adds saltiness, while mozzarella makes it meltier.
• Want more protein? Add a second egg or mix in a few tablespoons of cooked quinoa.

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Variations

• Spicy: Add a pinch of red pepper flakes or chili powder.
• Vegan: Use a flax egg and dairy-free cheese alternatives.
• Low-carb: Replace breadcrumbs with almond flour or crushed pork rinds.

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Frequently Asked Questions

Can I make these ahead of time?
Yes, you can prepare the mixture and shape the balls a few hours in advance. Store them in the fridge until ready to bake.

Can I air fry these instead of baking?
Absolutely. Air fry at 375°F for 10–12 minutes, flipping halfway through.

Can I skip the cheese?
Yes, but the texture may be softer. Try adding a tablespoon of nutritional yeast for flavor if you’re avoiding cheese.

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Final Thoughts

This baked zucchini balls recipe is a must-try for anyone looking to eat more vegetables while enjoying something comforting and satisfying. It’s quick, versatile, and full of Mediterranean flavor. Whether you’re hosting a gathering or just want something healthy on hand, these zucchini balls are a winner.

Let us know in the comments if you’ve tried them — and don’t forget to pin or share this recipe for later.