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Cheesy Zucchini Balls

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 18

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

  • Preheat oven to 400°F (200°C).
  • Wash zucchini, remove ends, and grate finely with skin on.
  • Squeeze grated zucchini thoroughly in a towel to remove moisture.
  • Measure 1 1/2 cups of packed, dried zucchini and place in a bowl.
  • Add eggs, garlic, flour/breadcrumbs, psyllium if keto, herbs, cumin, paprika, salt, and cheese.
  • Mix with a spoon, then knead by hand for 1 minute until a consistent batter forms.
  • Shape into 18 golf-sized balls by rolling mixture between your hands.
  • Place balls on a parchment-lined baking sheet; lightly oil the paper if needed.
  • Bake 20–30 minutes or until golden and crispy.
  • Serve warm with sugar-free ketchup, guacamole, or sour cream.

Notes

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.