23 Delectable Recipes for Zucchini Balls That Will Amaze You

Zucchini balls are the ultimate solution for quick, delicious dinners that will have everyone asking for seconds. Whether you’re looking for crispy appetizers, healthy snacks, or comforting mains, these versatile bites transform humble zucchini into something truly spectacular. Get ready to discover 23 amazing recipes that will make this vegetable the star of your table—let’s dive in!

Classic Italian Zucchini Balls with Marinara Sauce

Veggie-packed and wonderfully satisfying, these classic Italian zucchini balls are the perfect way to use up that summer garden bounty. You’ll love how the crispy exterior gives way to a tender, flavorful center that pairs beautifully with homemade marinara sauce. They’re surprisingly simple to make and guaranteed to become a new family favorite.

Ingredients

– 3 medium fresh zucchini, grated
– 1 cup Italian seasoned breadcrumbs
– 1/2 cup freshly grated Parmesan cheese
– 2 large farm-fresh eggs
– 2 cloves aromatic garlic, minced
– 1/4 cup rich extra virgin olive oil
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup chopped fresh parsley
– 2 cups rich marinara sauce

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Transfer the dried zucchini to a large mixing bowl.
3. Add Italian seasoned breadcrumbs, freshly grated Parmesan cheese, minced garlic, fine sea salt, and freshly ground black pepper to the bowl.
4. Crack 2 large farm-fresh eggs into the mixture.
5. Add chopped fresh parsley to the bowl.
6. Mix all ingredients thoroughly with your hands until well combined.
7. Let the mixture rest for 15 minutes to allow the breadcrumbs to absorb moisture.
8. Heat 1/4 cup rich extra virgin olive oil in a large skillet over medium heat until shimmering.
9. Form the zucchini mixture into 1.5-inch balls using damp hands to prevent sticking.
10. Carefully place the zucchini balls in the hot oil, leaving space between them.
11. Fry for 3-4 minutes until the bottoms are golden brown and crispy.
12. Flip each zucchini ball using tongs and cook for another 3-4 minutes until evenly browned.
13. Transfer the cooked zucchini balls to a paper towel-lined plate to drain excess oil.
14. While the zucchini balls cook, heat 2 cups rich marinara sauce in a separate saucepan over medium-low heat until warmed through.
15. Serve the crispy zucchini balls immediately with the warm marinara sauce for dipping.

Keep these golden beauties warm in a 200°F oven if you’re making multiple batches. The crispy exterior gives way to a surprisingly light, tender interior that’s packed with fresh zucchini flavor. Try serving them as an appetizer with the marinara sauce for dipping, or make them the star of your meal alongside a simple green salad for a satisfying vegetarian dinner.

Cheesy Baked Zucchini Balls with Parmesan

Craving something crispy, cheesy, and totally satisfying? You’ve got to try these cheesy baked zucchini balls with Parmesan. They’re the perfect way to use up that summer zucchini bounty, and they bake up golden and delicious without any frying.

Ingredients

• 2 cups of finely shredded fresh zucchini, squeezed dry
• 1 cup of freshly grated Parmesan cheese
• 1 cup of seasoned Italian breadcrumbs
• 1 large farm-fresh egg, lightly beaten
• 2 cloves of aromatic garlic, minced
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of coarse kosher salt
• 1/2 teaspoon of finely ground black pepper
• 1/4 cup of fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the finely shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this helps prevent soggy balls.
3. In a large mixing bowl, combine the squeezed zucchini, freshly grated Parmesan cheese, seasoned Italian breadcrumbs, lightly beaten farm-fresh egg, minced aromatic garlic, coarse kosher salt, finely ground black pepper, and finely chopped fresh parsley.
4. Mix everything with your hands until the ingredients are fully incorporated and the mixture holds together when pressed.
5. Scoop about 1 tablespoon of the mixture and roll it firmly between your palms to form a tight, round ball—packing it well ensures they hold their shape while baking.
6. Place each ball on the prepared baking sheet, spacing them about 1 inch apart.
7. Lightly brush each zucchini ball with rich extra virgin olive oil using a pastry brush for even browning.
8. Bake in the preheated 400°F oven for 20–25 minutes, or until the balls are golden brown and firm to the touch.
9. Let the zucchini balls cool on the baking sheet for 5 minutes before serving—this allows them to set and makes them easier to handle.

Serve these warm and watch how the crispy exterior gives way to a tender, cheesy center. They’re fantastic dipped in marinara sauce or even tucked into a pita with some tzatziki for a fun twist.

Spicy Zucchini Balls with Jalapeño and Cilantro

Ever find yourself with a surplus of summer zucchini and craving something with a little kick? These spicy zucchini balls are your new go-to snack that’s surprisingly easy to whip up. You’ll love how the fresh jalapeño and cilantro come together for a zesty, satisfying bite.

Ingredients

– 2 cups coarsely grated fresh zucchini, squeezed dry
– 1 large farm-fresh egg, lightly beaten
– 1/2 cup finely grated sharp cheddar cheese
– 1/4 cup finely chopped fresh cilantro
– 2 tablespoons finely minced pickled jalapeño
– 1/2 cup all-purpose flour
– 1/2 teaspoon garlic powder
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup rich extra virgin olive oil for frying

Instructions

1. Place the coarsely grated fresh zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a medium mixing bowl, combine the squeezed zucchini, lightly beaten farm-fresh egg, finely grated sharp cheddar cheese, finely chopped fresh cilantro, and finely minced pickled jalapeño.
3. Sprinkle the all-purpose flour, garlic powder, fine sea salt, and freshly ground black pepper over the zucchini mixture.
4. Gently stir until all ingredients are just combined, being careful not to overmix.
5. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Using a tablespoon, scoop portions of the zucchini mixture and roll between your palms to form 1-inch balls.
7. Working in batches, place the zucchini balls in the hot oil, leaving 1 inch between them.
8. Fry for 3-4 minutes until the bottoms are golden brown and crisp.
9. Carefully flip each ball using tongs and cook for another 3-4 minutes until evenly browned and cooked through.
10. Transfer the cooked zucchini balls to a paper towel-lined plate to drain excess oil.

Fresh from the skillet, these zucchini balls deliver a satisfying crunch outside with a tender, flavorful center. The jalapeño provides a gentle heat that builds with each bite, while the cilantro keeps everything bright and fresh. Try serving them with a cool yogurt dip or tucking them into pita pockets with sliced tomatoes for a complete meal.

Vegan Zucchini Balls with Chickpeas and Herbs

Ever find yourself staring at that mountain of zucchini from the garden or farmer’s market? You’re not alone. These vegan zucchini balls are the perfect solution—they’re packed with protein from chickpeas and fresh herbs, making them a satisfying meal that even meat-eaters will love.

Ingredients

• 2 medium firm zucchini, grated
• 1 can (15 oz) creamy chickpeas, drained and rinsed
• 1/2 cup fine breadcrumbs
• 1/4 cup fresh chopped parsley
• 2 tbsp fresh chopped dill
• 2 cloves aromatic garlic, minced
• 1 tsp zesty lemon juice
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 3 tbsp rich olive oil for frying

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this prevents soggy balls.
2. Mash the drained chickpeas in a large mixing bowl using a potato masher until mostly broken down but still slightly chunky.
3. Add the squeezed zucchini, breadcrumbs, parsley, dill, minced garlic, lemon juice, salt, and pepper to the bowl.
4. Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed.
5. Form the mixture into 1.5-inch balls, pressing firmly to ensure they hold their shape—you should get about 16 balls.
6. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
7. Place balls in the skillet without crowding, working in batches if necessary.
8. Cook for 4-5 minutes until golden brown on the bottom, then carefully flip each ball.
9. Continue cooking for another 4-5 minutes until evenly browned and heated through—the internal temperature should reach 165°F.
10. Transfer cooked balls to a paper towel-lined plate to drain any excess oil.

Delightfully crispy on the outside with a tender, herb-filled center, these zucchini balls offer a wonderful contrast in textures. The fresh dill and lemon brighten up the earthy chickpeas beautifully. Try serving them over a bed of creamy polenta or tucking them into pita pockets with cool tzatziki for a complete meal.

Asian-Inspired Zucchini Balls with Ginger Soy Glaze

Sometimes you just need a quick, flavorful appetizer that feels fancy but comes together in minutes. Seriously, these zucchini balls with that glossy ginger soy glaze are exactly what your weeknight dinner table has been missing—they’re crispy, savory, and totally addictive.

Ingredients

– 2 medium-sized, firm green zucchinis, grated
– 1/2 cup panko breadcrumbs, lightly toasted
– 1 large farm-fresh egg, lightly beaten
– 2 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rich sesame oil
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup all-purpose flour
– 1/4 cup vegetable oil for frying
– 2 tablespoons pure honey
– 1 teaspoon rice vinegar
– 1 thinly sliced green onion for garnish

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a medium mixing bowl, combine the squeezed zucchini, panko breadcrumbs, beaten egg, minced garlic, grated ginger, 1 tablespoon soy sauce, sesame oil, sea salt, and black pepper.
3. Mix everything with your hands until the ingredients are evenly distributed and the mixture holds together when pressed.
4. Shape the mixture into 1-inch balls, rolling them firmly between your palms.
5. Place the all-purpose flour on a shallow plate and lightly roll each zucchini ball in flour until coated.
6. Heat vegetable oil in a large skillet over medium heat until it shimmers and reaches 350°F.
7. Carefully place zucchini balls in the hot oil, leaving space between them, and fry for 3-4 minutes.
8. Use tongs to flip each ball and fry for another 3-4 minutes until golden brown and crispy on all sides.
9. Transfer the fried zucchini balls to a paper towel-lined plate to drain excess oil.
10. In a small saucepan, combine remaining 1 tablespoon soy sauce, honey, and rice vinegar over low heat.
11. Stir continuously for 2 minutes until the glaze thickens slightly and becomes glossy.
12. Drizzle the warm ginger soy glaze over the zucchini balls just before serving.
13. Garnish with thinly sliced green onions.

These come out with a satisfying crispy exterior that gives way to a tender, flavorful center. The ginger soy glaze adds that perfect sweet-salty punch that makes them absolutely irresistible. Try serving them over steamed jasmine rice or alongside a simple cucumber salad for a complete meal that feels special but comes together effortlessly.

Crispy Zucchini Balls with Panko Bread Crust

Oh my goodness, you’re going to love these crispy zucchini balls! They’re the perfect way to use up that summer zucchini bounty, and the panko crust gives them an irresistible crunch. Seriously, these little bites are so addictive you’ll want to make a double batch right away.

Ingredients

– 2 cups coarsely grated fresh zucchini, squeezed dry
– 1 large farm-fresh egg, lightly beaten
– ½ cup finely grated Parmesan cheese
– ½ cup all-purpose flour
– 1 cup panko breadcrumbs
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon garlic powder
– ½ teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt
– Vegetable oil for frying

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a medium bowl, combine the squeezed zucchini, beaten egg, grated Parmesan, all-purpose flour, garlic powder, black pepper, and sea salt.
3. Mix everything together with a fork until well combined and the mixture holds together when pressed.
4. Place the panko breadcrumbs in a shallow dish or plate.
5. Scoop about 1 tablespoon of the zucchini mixture and roll it into a ball between your palms.
6. Roll each ball in the panko breadcrumbs, pressing gently to ensure even coating.
7. Heat 1 inch of vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F on a deep-fry thermometer.
8. Carefully place 6-8 zucchini balls in the hot oil using a slotted spoon, being careful not to overcrowd the pan.
9. Fry for 2-3 minutes until golden brown, turning occasionally with tongs for even cooking.
10. Remove the fried zucchini balls with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
11. Repeat the frying process with the remaining zucchini balls, allowing the oil to return to 350°F between batches.
12. Serve immediately while hot and crispy.
And just like that, you’ve got the most satisfying little appetizer or snack! The crispy panko crust gives way to a tender, savory zucchini center that’s absolutely bursting with flavor. Try serving them with a cool yogurt dip or tucking them into pita pockets with fresh herbs for a fun twist.

Greek Zucchini Balls with Feta and Dill

Now, if you’re looking for a delicious way to use up that summer zucchini bounty, you’ve got to try these Greek zucchini balls. They’re crispy on the outside, tender inside, and packed with fresh Mediterranean flavors that’ll have everyone asking for seconds.

Ingredients

• 4 cups coarsely grated fresh zucchini
• 1 cup crumbled creamy feta cheese
• 1/4 cup chopped fresh dill
• 1/2 cup finely chopped yellow onion
• 2 large farm-fresh eggs
• 1/2 cup all-purpose flour
• 1/2 cup fine breadcrumbs
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 cup rich extra virgin olive oil for frying
• 1 cup plain Greek yogurt for serving
• 1 tbsp fresh lemon juice

Instructions

1. Place 4 cups of coarsely grated fresh zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Transfer the drained zucchini to a large mixing bowl.
3. Add 1 cup of crumbled creamy feta cheese to the bowl.
4. Mix in 1/4 cup of chopped fresh dill.
5. Stir in 1/2 cup of finely chopped yellow onion.
6. Crack 2 large farm-fresh eggs into the mixture.
7. Add 1/2 cup of all-purpose flour to bind everything together.
8. Sprinkle in 1/2 cup of fine breadcrumbs.
9. Mix in 1 teaspoon of baking powder to help them puff up.
10. Season with 1/2 teaspoon of garlic powder and 1/4 teaspoon of freshly ground black pepper.
11. Combine all ingredients thoroughly until a cohesive mixture forms.
12. Heat 1/4 cup of rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
13. Scoop tablespoon-sized portions of the zucchini mixture and gently form into balls with your hands.
14. Carefully place the balls in the hot oil, leaving space between each one.
15. Fry for 3-4 minutes until the bottoms turn golden brown.
16. Flip each ball carefully using a spatula.
17. Cook for another 3-4 minutes until all sides are evenly golden and crispy.
18. Transfer the cooked zucchini balls to a paper towel-lined plate to drain excess oil.
19. In a small bowl, mix 1 cup of plain Greek yogurt with 1 tablespoon of fresh lemon juice.
20. Serve the hot zucchini balls immediately with the lemon yogurt sauce on the side.

What makes these zucchini balls so special is that crispy golden crust giving way to a surprisingly light, tender interior. The salty feta and fresh dill create this amazing Mediterranean flavor that pairs perfectly with the tangy lemon yogurt dip. Try serving them as an appetizer with drinks or turn them into a main course with a simple Greek salad on the side.

Mediterranean Zucchini Balls with Olives and Sun-Dried Tomatoes

Zucchini season is in full swing, and you’re probably looking for creative ways to use up that garden bounty. These Mediterranean zucchini balls pack all the sunny flavors you love into perfect little bites that are great as appetizers or a light main dish. They come together surprisingly quickly and will make your kitchen smell absolutely incredible.

Ingredients

– 2 medium zucchini, grated and squeezed dry
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped Kalamata olives
– 2 tablespoons chopped sun-dried tomatoes in oil
– 1 large farm-fresh egg, lightly beaten
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons rich extra virgin olive oil for frying

Instructions

1. Grate 2 medium zucchini using the large holes of a box grater.
2. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. Transfer dried zucchini to a medium mixing bowl.
4. Add 1/2 cup panko breadcrumbs to the bowl.
5. Mix in 1/4 cup grated Parmesan cheese.
6. Stir in 1/4 cup chopped Kalamata olives.
7. Add 2 tablespoons chopped sun-dried tomatoes.
8. Incorporate 1 large lightly beaten egg.
9. Mix in 2 cloves minced garlic.
10. Add 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.
11. Combine all ingredients thoroughly with your hands until the mixture holds together.
12. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat for 2 minutes.
13. Form zucchini mixture into 1-inch balls using about 1 tablespoon of mixture per ball.
14. Place balls in the hot skillet, leaving space between them.
15. Cook for 3-4 minutes until golden brown on the bottom.
16. Flip each ball carefully using a spatula.
17. Cook for another 3-4 minutes until golden brown on all sides and heated through.
18. Transfer cooked zucchini balls to a paper towel-lined plate to drain excess oil.

Crispy on the outside with a tender, flavorful interior, these zucchini balls offer a wonderful contrast of textures. The briny olives and sweet sun-dried tomatoes create a perfect Mediterranean flavor balance that’s both sophisticated and comforting. Try serving them with a simple yogurt dip or tucking them into pita pockets with fresh greens for a complete meal.

Lemon Garlic Zucchini Balls with Fresh Basil

Just when you think zucchini can’t get any more versatile, these lemon garlic zucchini balls come along and completely change the game. They’re the perfect little bites that somehow feel both light and satisfying at the same time. You’re going to love how the bright lemon and fresh basil cut through the savory garlic notes.

Ingredients

– 3 medium fresh zucchini, grated
– 1 cup Italian-style breadcrumbs
– 2 large farm-fresh eggs, beaten
– 3 cloves aromatic garlic, minced
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves
– 2 tbsp rich extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine the dried zucchini, breadcrumbs, beaten eggs, minced garlic, Parmesan cheese, chopped basil, lemon juice, salt, and pepper in a large mixing bowl.
3. Mix all ingredients thoroughly until well combined and the mixture holds together when pressed.
4. Use your hands to roll the mixture into 1-inch balls, pressing firmly to ensure they hold their shape.
5. Heat olive oil in a large skillet over medium heat until it shimmers.
6. Place zucchini balls in the hot skillet, leaving space between each one for even cooking.
7. Cook for 3-4 minutes until the bottoms develop a golden-brown crust.
8. Carefully flip each ball using tongs and cook for another 3-4 minutes until golden brown on all sides.
9. Transfer the cooked zucchini balls to a paper towel-lined plate to drain any excess oil.

Keep these beauties warm in a 200°F oven if you’re not serving immediately. The crispy exterior gives way to a surprisingly tender, almost creamy interior that’s packed with fresh flavor. They’re fantastic dipped in marinara sauce or served over a bed of greens for a light meal.

Zucchini Balls in Creamy Alfredo Sauce

Did you ever wish your favorite comfort foods could get a fresh, veggie-packed makeover? These zucchini balls in creamy Alfredo sauce are exactly that—tender, herby bites swimming in the most luxurious sauce you can imagine. You’re going to love how simple they are to throw together for a weeknight dinner that feels totally special.

Ingredients

• 2 medium-sized fresh green zucchinis, grated
• 1 cup finely grated Parmesan cheese
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup Italian-style seasoned breadcrumbs
• 2 cloves aromatic garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp finely ground black pepper
• 1/2 tsp kosher salt

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. Transfer dried zucchini to a large mixing bowl and add Parmesan cheese, beaten egg, breadcrumbs, and minced garlic.
3. Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed.
4. Shape the mixture into 1-inch balls using your palms, placing them on a parchment-lined baking sheet.
5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
6. Carefully place zucchini balls in the hot oil, leaving space between them to allow for even browning.
7. Cook for 3-4 minutes until the bottoms develop a golden-brown crust, then gently flip each ball.
8. Continue cooking for another 3-4 minutes until all sides are evenly browned and crispy.
9. Transfer cooked zucchini balls to a paper towel-lined plate to drain excess oil.
10. In the same skillet, melt butter over medium-low heat until foamy and fragrant.
11. Pour in heavy cream and whisk continuously to combine with the butter, creating a smooth base.
12. Stir in remaining Parmesan cheese until completely melted and the sauce thickens slightly.
13. Season the sauce with nutmeg, black pepper, and kosher salt, whisking to incorporate evenly.
14. Return zucchini balls to the skillet, gently turning them in the warm Alfredo sauce to coat completely.
15. Simmer for 2 minutes over low heat to allow flavors to meld together.

Just imagine biting into these crispy-on-the-outside, tender-on-the-inside zucchini balls coated in that velvety, nutmeg-kissed Alfredo sauce. The contrast between the herby zucchini and rich cream sauce is absolutely magical. Try serving them over angel hair pasta or with crusty bread to soak up every last drop of that incredible sauce.

Thai Zucchini Balls with Coconut Curry

Finally, imagine biting into crispy zucchini balls swimming in creamy coconut curry—this is the kind of cozy, flavorful dinner that makes weeknights feel special. You get that perfect crunch from the zucchini balls, followed by the rich, aromatic curry that’s just spicy enough to warm you up. It’s a Thai-inspired dish that comes together without fuss, so you can enjoy restaurant-quality flavors right at home.

Ingredients

– 2 medium green zucchinis, grated and squeezed dry
– 1/2 cup panko breadcrumbs, lightly toasted
– 1 large farm-fresh egg, lightly beaten
– 2 cloves garlic, finely minced
– 1 tablespoon fresh ginger, grated
– 1/4 cup fresh cilantro, finely chopped
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons avocado oil, for frying
– 1 can (13.5 oz) full-fat coconut milk, creamy and rich
– 1 tablespoon red curry paste, aromatic and vibrant
– 1 tablespoon fish sauce
– 1 teaspoon coconut sugar
– 1 lime, juiced
– 1/4 cup fresh basil leaves, torn

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a medium mixing bowl, combine the squeezed zucchini, panko breadcrumbs, beaten egg, minced garlic, grated ginger, chopped cilantro, sea salt, and black pepper.
3. Mix the ingredients with your hands until they hold together when pressed.
4. Shape the mixture into 1-inch balls, pressing firmly to prevent crumbling.
5. Heat the avocado oil in a large skillet over medium heat until it shimmers.
6. Carefully place the zucchini balls in the skillet, leaving space between them.
7. Fry the balls for 3–4 minutes per side, turning gently with a spatula, until golden brown and crisp.
8. Transfer the cooked zucchini balls to a paper towel-lined plate to drain excess oil.
9. In the same skillet, reduce the heat to medium-low and add the red curry paste.
10. Cook the curry paste for 1 minute, stirring constantly, until fragrant.
11. Pour in the coconut milk, whisking to combine fully with the curry paste.
12. Stir in the fish sauce and coconut sugar until the sugar dissolves.
13. Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly.
14. Remove the skillet from heat and stir in the fresh lime juice.
15. Gently add the fried zucchini balls to the curry sauce, coating them evenly.
16. Garnish with torn basil leaves before serving.
Generously spoon the zucchini balls and curry over steamed jasmine rice for a complete meal. The crisp exterior of the balls softens just enough in the creamy curry, creating a delightful texture contrast. For a fresh twist, top with extra lime wedges and a sprinkle of chopped peanuts to add crunch and brightness to each bite.

Stuffed Zucchini Balls with Mozzarella

Ever find yourself staring at that giant zucchini from the garden or farmers market, wondering what magic to work? You’re about to turn that humble squash into the star of the show. These cheesy, baked zucchini balls are the perfect solution for a delicious and impressive appetizer or side dish.

Ingredients

• 2 large, firm zucchinis, grated
• 1 cup of freshly grated parmesan cheese
• 1 cup of panko breadcrumbs for a light, crispy crust
• 2 large, farm-fresh eggs, lightly beaten
• 2 cloves of aromatic garlic, minced
• 1/4 cup of fresh, finely chopped parsley
• 1 tsp of coarse kosher salt
• 1/2 tsp of freshly ground black pepper
• 4 oz of fresh mozzarella cheese, cut into 1/2-inch cubes
• 2 tbsp of rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Place the grated zucchini in the center of a clean kitchen towel.
3. Squeeze the towel tightly over the sink to remove all excess water from the zucchini. Tip: Getting the zucchini as dry as possible is the secret to a non-soggy, perfectly crisp ball.
4. In a large mixing bowl, combine the dried zucchini, parmesan cheese, panko breadcrumbs, beaten eggs, minced garlic, chopped parsley, kosher salt, and black pepper.
5. Mix everything together with your hands or a spatula until a uniform, slightly sticky mixture forms.
6. Scoop up about 2 tablespoons of the zucchini mixture and flatten it slightly in the palm of your hand.
7. Place one cube of fresh mozzarella in the center of the flattened mixture.
8. Carefully fold the zucchini mixture around the mozzarella cube, rolling it gently between your palms to form a tight, round ball. Tip: Make sure the cheese is completely sealed inside to prevent a messy leak in the oven.
9. Repeat the process with the remaining mixture and mozzarella cubes, placing each formed ball on the prepared baking sheet.
10. Lightly brush or drizzle the tops of all the zucchini balls with the extra virgin olive oil.
11. Bake for 20-25 minutes, or until the balls are a deep, golden brown and feel firm to the touch. Tip: For extra color and crispness, you can broil them for the final 1-2 minutes, but watch them closely so they don’t burn.

Know that first bite is pure joy. The crispy, savory exterior gives way to a tender, flavorful zucchini center and an incredible, gooey mozzarella pull. They’re fantastic served immediately with a side of warm marinara sauce for dipping, making them an instant party favorite.

Herbed Zucchini Balls with Quinoa and Spinach

Ever find yourself staring at that giant zucchini from the garden and wondering what magic to work? You’re about to turn that humble squash into crispy, herby zucchini balls that are packed with protein and flavor. They’re the perfect healthy snack or light meal that doesn’t skimp on satisfaction.

Ingredients

• 2 cups of coarsely grated, firm zucchini
• 1 cup of cooked, fluffy quinoa
• 2 cups of fresh, vibrant spinach leaves
• 1/2 cup of finely grated, sharp Parmesan cheese
• 1/3 cup of seasoned, Italian-style breadcrumbs
• 1 large, farm-fresh egg
• 2 cloves of aromatic garlic, minced
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of freshly chopped, fragrant basil
• 1 teaspoon of earthy dried oregano
• 1/2 teaspoon of coarse kosher salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Place the coarsely grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove all excess moisture.
2. Combine the squeezed zucchini, cooked fluffy quinoa, fresh vibrant spinach leaves, finely grated sharp Parmesan cheese, and seasoned Italian-style breadcrumbs in a large mixing bowl.
3. Add the large farm-fresh egg, minced aromatic garlic, freshly chopped fragrant basil, earthy dried oregano, coarse kosher salt, and freshly cracked black pepper to the bowl.
4. Mix all ingredients thoroughly with your hands until the mixture holds together when pressed. Tip: The mixture should be moist but not wet; if it’s too sticky, add another tablespoon of breadcrumbs.
5. Using a 1-tablespoon measuring spoon, portion the mixture and roll into firm, compact balls between your palms.
6. Heat the rich extra virgin olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully place the zucchini balls in the hot skillet, leaving about 1 inch between them for even cooking.
8. Cook for 4-5 minutes until the bottoms are deep golden brown and crispy. Tip: Don’t overcrowd the pan – cook in batches if necessary to maintain proper browning.
9. Gently flip each ball using tongs or a spatula and cook for another 4-5 minutes until all sides are evenly browned and crispy.
10. Transfer the cooked zucchini balls to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for 2 minutes before serving – this helps them firm up and makes them easier to handle.

Out of the pan, these zucchini balls deliver a satisfying crispy exterior that gives way to a tender, flavorful interior. The quinoa adds a pleasant chewiness while the fresh herbs brighten every bite. Serve them warm with a side of marinara for dipping, or tuck them into pita pockets with tzatziki for a complete meal.

Conclusion

Kickstart your culinary creativity with these 23 zucchini ball recipes that transform humble squash into extraordinary bites. From crispy appetizers to savory mains, there’s something for every taste. We’d love to hear which recipes become your family favorites—drop a comment below and share your delicious discoveries on Pinterest!