Ingredients for Baked Zucchini Balls Gluten Free
- 2 medium zucchini
- 1/2 cup grated Parmesan cheese
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon chopped fresh herbs (such as basil, parsley or dill)
- 1 large egg
- 3/4 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup gluten-free flour
- Olive Oil
- cooking spray (for greasing baking sheet)
- favorite dipping sauce (for serving)
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How to Make Baked Zucchini Balls Gluten Free
- Grate 2 medium zucchini using a box grater or food processor.
- Place the grated zucchini in a large bowl, add 1/2 teaspoon salt, and let sit for 30 minutes to draw out excess moisture.
- Thoroughly squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and lightly grease with cooking spray.
- In a separate bowl, combine the squeezed zucchini with 1/2 cup grated Parmesan cheese, 1/2 cup gluten-free breadcrumbs, 1 large egg, 1 tablespoon chopped fresh herbs (such as parsley or dill), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Shape the mixture into 1-inch balls.
- Lightly coat the balls in 1/4 cup gluten-free flour, shaking off any excess.
- Arrange the zucchini balls on the prepared baking sheet.
- Bake for 20 minutes.
- Broil for 2-3 minutes, keeping a close eye, to brown the balls. Watch carefully to prevent burning.
- Remove from oven and serve immediately with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
7g
Carbs
6g
