Cheesy Zucchini Balls are a delicious, versatile appetizer made from grated zucchini, herbs, garlic, and melted cheese. This recipe includes both keto and classic versions, so anyone can enjoy them regardless of dietary needs. They bake beautifully into golden, crispy bites—perfect for snacking, dipping, or serving as a party appetizer.

Why You’ll Love This Recipe

You’ll love this recipe because it’s customizable, easy to make, and packed with flavor. Both versions use simple ingredients and rely on the natural moisture of zucchini to create a soft interior while the oven delivers a golden, crispy exterior. Whether you’re keto, low-carb, or prefer a classic breadcrumb version, there’s a delicious option for you.

Cheesy Zucchini Balls

Cheesy Zucchini Balls are a fantastic way to turn simple vegetables into a crave-worthy appetizer. These bite-sized snacks combine grated zucchini with garlic, herbs, and melted cheese to create savory balls that bake to a beautifully crispy finish. They’re flavorful, satisfying, and incredibly easy to prepare.

This recipe is especially versatile because it includes two versions: a keto-friendly, gluten-free version made with almond flour and psyllium husk, and a classic version using panko breadcrumbs for extra crunch. Both versions deliver delicious results depending on your dietary preference.

Zucchini is the star ingredient here. When grated and properly drained, it creates a tender, moist base that binds perfectly with eggs and cheese. Its mild flavor means it absorbs seasonings well, allowing herbs, garlic, and spices to shine through in every bite.

The cheesy element is what truly elevates these zucchini balls. Mozzarella or cheddar melts into the mixture, providing a creamy texture that contrasts beautifully with the crisp exterior. The cheese also helps the balls hold their shape when baked.

Herbs and spices play a major role in this recipe. Whether you choose oregano, parsley, Italian seasoning, or a custom blend, the aromatic herbs bring freshness, while cumin and paprika add warmth and depth to every bite. These seasonings turn simple ingredients into a savory, well-rounded snack.

One of the things that makes zucchini balls so appealing is how effortlessly they come together. Once the zucchini is grated and squeezed, the rest of the ingredients can be mixed by hand in just minutes. Form them into balls, place them on a sheet pan, and bake until golden.

Because they are baked and not fried, these zucchini balls are much lighter than typical appetizers. The keto version is particularly nutritious, packed with fiber from almond flour and psyllium husk while remaining low in carbs. It’s a healthier snack option without sacrificing flavor.

These zucchini balls pair well with a variety of dipping sauces. Sugar-free ketchup, guacamole, sour cream, ranch, or marinara all complement their cheesy, herb-packed flavor. This makes them an excellent appetizer for parties, family gatherings, or game nights.

The recipe also works well for meal prep because the balls can be stored or frozen for later. They reheat beautifully in the oven, crisping back up to their original texture. You can easily bake a large batch and enjoy them throughout the week.

Whether you’re looking for a keto-friendly snack, a kid-approved bite, or an easy appetizer that looks impressive, these Cheesy Zucchini Balls are a must-try. They’re flavorful, simple, and endlessly versatile—making them a recipe you’ll want to revisit again and again.

Servings & Time

Servings: 18 zucchini balls
Prep Time: 15 minutes
Cook Time: 20–30 minutes
Total Time: 35–45 minutes

Ingredients

Keto Version

• 1 1/2 cups grated zucchini (packed, well-squeezed)

• 3 large eggs, beaten

• 3 garlic cloves, finely crushed

• 1 cup almond flour

• 2 tablespoons whole psyllium husk

• 1 tablespoon dried oregano (or parsley/Italian mix)

• 1/2 teaspoon cumin

• 1/2 tablespoon ground paprika

• 1 cup grated mozzarella or cheddar

• 1 teaspoon salt

Classic Version (Not Keto)

• 1 1/2 cups grated zucchini (packed, well-squeezed)

• 3 large eggs

• 3 garlic cloves, finely crushed

• 1 1/4 cups panko breadcrumbs

• 3 tablespoons dried herbs (parsley, oregano, Italian mix, mint, or cilantro)

• 3/4 cup grated mozzarella or cheddar

• 1 teaspoon salt

Dipping Sauce

• 1 batch sugar-free ketchup (or dip of choice)

Instructions 

1. Preheat oven to 400°F (200°C).

2. Wash zucchini, remove ends, and grate finely with skin on.

3. Squeeze grated zucchini thoroughly in a towel to remove moisture.

4. Measure 1 1/2 cups of packed, dried zucchini and place in a bowl.

5. Add eggs, garlic, flour/breadcrumbs, psyllium if keto, herbs, cumin, paprika, salt, and cheese.

6. Mix with a spoon, then knead by hand for 1 minute until a consistent batter forms.

7. Shape into 18 golf-sized balls by rolling mixture between your hands.

8. Place balls on a parchment-lined baking sheet; lightly oil the paper if needed.

9. Bake 20–30 minutes or until golden and crispy.

10. Serve warm with sugar-free ketchup, guacamole, or sour cream.

Tips

Ingredient Substitutions

• Swap mozzarella with cheddar or pepper jack for a sharper flavor.

• Replace panko with gluten-free breadcrumbs for a non-keto gluten-free option.

• Add chili flakes for heat or fresh herbs for brightness.

Make-Ahead & Storage

• Refrigerate for up to 3 days in an airtight container.

• Freeze baked balls in a container with space between each to prevent sticking.

• Reheat from frozen at 300°F (150°C) for 8–10 minutes until hot and crispy.

Serving Variations

• Serve with marinara for an Italian twist.

• Add them to salads or grain bowls for extra protein and flavor.

• Serve with tzatziki for a Mediterranean pairing.

Avoid Common Mistakes

• Don’t skip squeezing the zucchini—it prevents soggy texture.

• Don’t add more liquid; the mixture should be firm and moldable.

• Avoid overbaking, which can dry out the interior.