Baked Zucchini Balls Gluten Free Recipes

BAKED ITALIAN ZUCCHINI BALLS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the grated zucchini in between two paper towels and squeeze out the excess water. You may want to repeat this step a second time to get out as much water as possible.
• Add the grated zucchini to a mixing bowl with the bread crumbs, parmesan, and beaten eggs. Mix until it comes together, then stir in the garlic, basil, parsley, salt, and pepper. Scoop out ~2 tablespoons of the batter and roll it into a ball. Repeat until you have 12 balls. Place them in even layers on the lined baking sheet.
• Bake for 15 to 20 minutes until the balls are golden brown. Serve warm with marinara sauce for dipping. Enjoy!

BAKED ZUCCHINI BALLS (GLUTEN-FREE)

Steps:

• Grate the zucchini using a grater or food processor.
• Place the grated zucchini in a bowl, add a little bit of salt and set it aside for 30 minutes.
• Squeeze the water from the zucchini as much as possible.
• Preheat the oven to 400°F/200°C degrees. Line an oven tray with aluminum foil and spray some oil.
• Add Parmesan cheese, bread crumbs, egg, herb, salt and pepper and mix well.
• Form the mixture into small balls.
• Coat the balls with flour and dust off excess flour.
• Bake in the oven for about 20 minutes.
• (Optional) Broil a few minutes to brown the balls. Be careful not to burn the balls.
• Infuse love and serve immediately with your favorite sauce.

ZUCCHINI BALLS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet.
• Mix all ingredients together in a medium sized bowl.
• Form mixture into small balls (about 1 rounded tablespoon each).
• Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F.
• Add balls to a marinara sauce and simmer, covered, for 30 minutes.
• Check during simmering to see if more sauce needs to be added.
• Serve with pasta and sauce.
• **NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.