The BEST Cheesy Zucchini Balls

The BEST Cheesy Zucchini Balls – These cheesy Zucchini Balls are delicious quick bites for any party platter, barbecue, or as a simple appetizer for Christmas or Thanksgiving.

 

Servings: 18 zucchini balls

INGREDIENTS

 KETO VERSION
  • 1 1/2 cup Grated Zucchini packed, squeeze to remove all juice
  • 3 large Beaten Eggs
  • 3 Garlic Cloves finely crushed
  • 1 cup Almond Flour
  • 2 tablespoons Whole Psyllium Husk
  • 1 tablespoon Dried Oregano or dried parsley, or 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 cup Grated Zucchini packed, squeeze to remove all juice
  • 3 large Eggs
  • 3 Garlic Cloves finely crushed
  • 1 1/4 cup Panko Breadcrumb
  • 3 tablespoons Dried Herbs parsley, oregano, Italian mix or mint or cilantro
  • 3/4 cup Grated Mozzarella or cheddar
  • 1 teaspoon Salt

 

HOMEMADE SUGAR-FREE KETCHUP TO DIP

  • 1 batch Sugar-free Ketchup

 

INSTRUCTIONS

  1. Preheat oven to 400°F (200°C).
  2. Wash the zucchini and remove the ends. Keep the skin on. Finely grate using a food processor or manual grater.
  3. Squeeze the grated zucchini in a clean towel to extract all the zucchini juice, then pack the dried grated zucchini into a measuring cup. Measure 1 1/2 cup, set aside in a bowl.
  4. Stir in the beaten eggs, crushed garlic,  almond flour, psyllium husk, dried herbs, cumin, paprika, salt, and grated mozzarella cheese.
  5. Combine with a spoon, then knead with your hands, squeezing the batter to ensure that all the ingredients come together. It should take 1 minute of squeezing/kneading until it forms a consistent batter.
  6. Form 18 zucchini balls, golf size balls rolling the batter within your hands.
  7. Place each ball onto a baking sheet covered with parchment paper. If your parchment paper tends to stick to food, brush a teaspoon of olive oil on top to prevent the zucchini balls from sticking to the paper.
  8. Bake for 20-30 minutes or until the outside is golden and crispy.
  9. Serve immediately with a dip of your choice like my homemade sugar-free ketchup or simple guacamole recipe, or sour cream.

STORAGE

  1. Store up to 3 days in the fridge in an airtight container.
  2. Freeze the baked zucchini bites in an airtight container leaving half a thumb of space between each ball to make sure they don’t stick to each other.
  3. Rewarm in hot oven 150°C (300°F) on a cookie sheet covered with parchment paper. Bake for 8-10 minutes or until hot in the middle and crispy outside. No need to defrost before rewarming.

NOTES

  • Herbs:feel free to use dried mint if preferred. If you don’t like mint, the recipe works without herbs or replace it with your favorite herbs like parsley, cilantro, dill, or basil.
  • Cheese options: this recipe works well with any hard grated cheese like cheddar, Colby cheese, Emmental, or mozzarella. Low-fat cheese works as well. Use your favorite cheese flavor.
  • Psyllium husk: don’t use Metamucil fiber supplements in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the food dry, purple, or blue.

 

 

 

Source: sweetashoney.co

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