These cheesy bites make delicious substitutes for meatballs in vegetarian dishes!
Crunchy, cheesy and bite-sized — what’s not to love? Give the kids some crispy, cheesy bites without frying and without feeling guilty. Baking these cheesy zucchini balls instead of frying them creates a healthier, lighter-tasting dish, and we don’t even have to tell the kids there’s zucchini in there. This cheesy zucchini balls recipe borrows from tater tots, a tried-and-true childhood favorite, while packing in a lot more nutrients. Make it gluten-free by simply swapping out the bread crumbs for the gluten-free version. These cheesy zucchini balls are great for snacks, and the flavors really pop. They also make delicious substitutes for meatballs in vegetarian dishes.
Cheesy Baked Zucchini Balls
- 2 cups unpeeled zucchini, shredded
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1 1/2 teaspoon parmesan cheese, grated
- 1 1/2 teaspoon romano cheese, grated
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- salt and pepper, to taste
- Preheat oven to 350 F.
- Drain shredded zucchini on folded paper towels while preparing other ingredients.
- Combine all ingredients except breadcrumbs in a medium mixing bowl, and mix well by hand.
- Add enough breadcrumbs to hold the mixture together, and use a small cookie scoop or spoon to form about 20 1-inch balls. Place balls on a lightly greased cookie sheet.
- Place in oven and bake for 15-20 minutes or until golden brown.
- Serve hot and enjoy!
Recipe adapted from Food