Zucchini Veggie Balls: Versatile and Delicious

It turns out to be a very versatile dish for every taste. Zucchini balls can be prepared in various ways: fry in oil in a frying pan, bake on a baking sheet in the oven, steam in a double boiler, in the microwave, in a slow cooker.
cook time: 30 min
Freya Ashford
Zucchini Veggie Balls: Versatile and Delicious

Nutrition Facts (per serving)

197
Calories
13g
Fat
16g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Wheat flour 1 tbsp
Rice 3 tbsp
Eggs 1 pc
Green onions to taste
Hard cheese 30 g
Zucchini 500 g
Breadcrumbs 5 tbsp
Vegetable oil 5 tbsp
Dry spices to taste
Greenery to taste

Recipe instructions

Step 1

Step 1
I prepare the necessary ingredients for making vegetable meatballs.

Step 2

Step 2
Wash the zucchini, cut off the tails and grate on a coarse grater.

Step 3

Step 3
Add salt to the zucchini and let it stand for 5-10 minutes so that it releases its juice. The juice then needs to be drained and the grated zucchini squeezed out.

Step 4

Step 4
Add boiled rice and chicken egg to a bowl with squeezed zucchini.

Step 5

Step 5
Add a little grated cheese (reserve some of the cheese for serving the finished dish), chopped onions and parsley. Add flour, spices and mix everything well.

Step 6

Step 6
If the prepared mixture is liquid, you can add a spoonful of flour. Iʼll try the spices. If they are missing, I add them.

Step 7

Step 7
Pour vegetable oil into a frying pan. While the oil is heating up, take a tablespoon of the prepared mixture, form a ball and roll it in breadcrumbs, then shape it into a ball.

Step 8

Step 8
Place the meatballs in heated oil.

Step 9

Step 9
Fry the zucchini balls in a frying pan on both sides until golden brown.

Step 10

Step 10
I place the finished zucchini balls on a dish, serve them with sour cream, vegetables, and sprinkle with grated cheese. Bon appetit!

Additional rubrics

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