Zucchini Parmesan Balls 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!

ZUCCHINI MEATBALLS RECIPE BY TASTY

Steps:

• Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
• Preheat the oven to 375˚F (190˚C).
• Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
• Bake for 30-40 minutes, or until browned, flipping halfway through.
• Serve over pasta with marinara sauce.
• Enoy!

ZUCCHINI BALLS

Steps:

• 1. Grate the zucchini . Mix the grated zucchini , egg flour, parmeasan cheese and stir good until you get uniform mixture.
• 2. Form the mixture into balls. Cover baking sheet with parchment paper. Cook for 20 minutes at 220 degrees F.

ZUCCHINI PARMESAN

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
• Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
• Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
• Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

ZUCCHINI PARMESAN BALLS

Steps:

• Preheat oven to 220 degrees. Grate the zucchini. Mix it with egg. Top flour with parm and then add to zucchini mixture and stir well until you get a uniform mixture. form the mixture into balls and place on a baking sheet covered with parchment paper. Bake for about twenty minutes.

ZUCCHINI PARMESAN BALLS RECIPE

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.

ZUCCHINI PARMESAN

Steps:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

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.