Zucchini Parmesan Balls Recipes

EIGHT-BALL ZUCCHINI PARMESAN

Eight-Ball Zucchini Parmesan image

This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).

Provided by Vino Girl

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 slice French bread, torn into small pieces (1 ounce)
1 1/2 lbs eight-ball zucchini (about 6 squash)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup grated fresh parmesan cheese
flat leaf parsley, sprig (optional)

Steps:

Preheat oven to 350°F.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
Heat olive oil in a large nonstick skillet over medium heat.
Add spinach mixture; cook 3 minutes, stirring occasionally.
Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
Remove from heat; stir in breadcrumbs.
Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
Sprinkle evenly with cheese.
Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Nutrition Facts : Calories 83.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 338, Carbohydrate 12.4, Fiber 2.3, Sugar 3.4, Protein 4.5

ZUCCHINI BALLS

Zucchini Balls image

These can be served for dinner, in place of meatballs, with pasta and marinara (meatless tomato) sauce which is the way I usually serve them. They can also be served as an appetizer, with sauce on the side for dipping.

Provided by Dee514

Categories Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 medium onion, grated
4 -6 small zucchini, grated
3 tablespoons parmesan cheese
1 cup breadcrumbs
2 eggs, plus
2 egg whites
fresh ground pepper, to taste
16 -20 ounces marinara sauce

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.

ZUCCHINI PARMESAN BALLS RECIPE

ZUCCHINI PARMESAN BALLS Recipe image

Provided by á-34663

Number Of Ingredients 6

Ingredients

2 zucchini
1 egg
1 spoonful flour gluten free
1 tablespoon grated parmesan
Pinch of salt
Pepper

Steps:

Preparation Time: 10 minutes Cooking Time: 20 minutes Grate the zucchini. -Mix the grated zucchini, egg, gluten free flour, parmesan cheese and stir good until you get uniform mixture. -Form the mixture into balls. -Get a baking sheet and cover with parchment paper, cook for twenty minutes at a temperature of 220 degrees.

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