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–+ servings
Zucchini-Feta Balls

Irresistibly Crunchy Zucchini-Feta Balls You’ll Love

Discover irresistible Zucchini-Feta Balls that are crispy, flavorful, and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 balls
Course: Uncategorized
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mixture
  • 2 cups Zucchini Fresh, grated and excess moisture squeezed out
  • 1 cup Feta Cheese Crumble for mixing
  • 1 large Egg Beaten
  • 1 cup Breadcrumbs Use gluten-free if desired
  • 1/2 cup Oats Optional for added heartiness
  • 1/4 cup Fresh Parsley Chopped
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Olive Oil For drizzling before baking

Equipment

  • Baking Sheet
  • parchment paper
  • large bowl
  • Grater
  • Clean kitchen towel

Method
 

Step-by-Step Instructions
  1. Wash the zucchinis thoroughly, trim the ends, and grate them into a large bowl.
  2. Squeeze out excess moisture using a clean kitchen towel or cheesecloth until dry.
  3. In the large bowl, add grated zucchini, crumbled feta, beaten egg, and breadcrumbs. Add oats if using.
  4. Toss in minced garlic, oregano, parsley, salt, and pepper. Mix gently but thoroughly.
  5. Scoop portions of the mixture and shape them into golf ball-sized rounds.
  6. Preheat oven to 180°C (350°F). Line a baking sheet with parchment, arrange the balls, and drizzle with olive oil.
  7. Bake for about 20 minutes, flipping halfway to ensure an even golden-brown exterior.
  8. Remove from oven and let cool for a few minutes before serving warm, optionally with a dipping sauce.

Nutrition

Serving: 2ballsCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag for up to 3 months.

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