Zucchini Balls with Feta

In the zucchini season, when we run out of ideas on what to make with them, these balls are a great choice. Perfect with a glass of wine or beer, as a snack at a garden party, or as a light appetizer or side dish to fish and meat.

Details

  • Preparation Time: 55 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 500 g Small pumpkins

  • 2 piece Onion, young

  • 2 pod Garlic, fresh

  • 90 g Breadcrumbs, dried

  • 2 piece Egg, fresh

  • 150 g Cheese, feta

  • 50 g Cheese, Parmesan, grated

  • 0.5 spoons Spices, oregano, dried

  • 60 g Wheat flour, white, multi-purpose

  • pieces Salt, table

  • pieces Oil, olive

Yogurt sauce

  • 240 ml Yogurt, plain, from whole milk

  • 0.5 spoons Juice, lemon

  • 1 spoon Oil, olive

  • 2 twigs Mint

  • pieces Salt, table

Steps

  1. Wash the zucchinis, clean them (do not remove the skin!), and grate them coarsely. Place them in a colander, sprinkle with 1/4 teaspoon of salt, and let them sit for 30 minutes to release excess water.

  2. Meanwhile, peel the garlic and finely chop it. Clean the spring onion, wash it, and finely chop it. Preheat the oven to 180 degrees Celsius.

  3. Squeeze the zucchinis well with your hands to remove as much excess liquid as possible. Transfer them to a bowl and add the remaining ingredients: spring onion, garlic, Parmesan, breadcrumbs, beaten eggs, flour, crumbled feta, oregano, salt, and pepper. Mix the ingredients well with clean hands to form a uniform mixture.

  4. Take two shallow baking dishes and grease them with oil or line them with baking paper. Shape the prepared mixture into small balls and place them on the prepared baking dishes (you can also use a spoon to help). Make sure to leave a little space between the balls as they will expand slightly during baking. Bake the balls in the preheated oven for 20 minutes.

  5. While the zucchini balls are baking, prepare the yogurt sauce. Tear the mint leaves and finely chop them. In a bowl, mix the yogurt with mint, olive oil, and lemon juice. Season the sauce with pepper and salt to taste and serve with the baked zucchini balls.

Nutrition Information (Per 100g)

  • Calories: 150.41 kcal
  • Fat: 6.51 g
    • Saturated Fat: 3.16 g
  • Carbohydrates: 12.83 g
    • Sugars: 1.02 g
  • Protein: 7.72 g
  • Fiber: 0.93 g