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Serve warm as an appetizer, snack, or side dish with your favorite dipping sauce (tzatziki, marinara, or garlic aioli).
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer to maintain crispiness.
Variations
Add minced garlic or onion powder for extra flavor.
Mix in finely chopped fresh basil or oregano instead of parsley.
Use gluten-free breadcrumbs for a gluten-free version.
Bake instead of frying for a lighter option—place on a baking sheet and cook at 200°C (400°F) for 20 minutes, turning halfway.
FAQ
Q: Can I make zucchini balls without cheese?
A: Yes, but cheese adds flavor and helps bind the mixture. You can substitute with nutritional yeast or vegan cheese for a dairy-free version.
Q: What if the mixture is too wet?
A: Add more breadcrumbs a tablespoon at a time until it firms up enough to shape.
Q: Can I freeze zucchini balls?
A: Yes, freeze uncooked zucchini balls on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to cooking time.
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