testing

Finally I was able to find nice zucchini in the grocery store. And do you know what this means? Summer is approaching! And we are ready to taste all those great summer flavors. Zucchini is one of my favorite summer vegetables as it is so versatile and you can add it in so many dishes. From stews to salad to zoodles. This time I used it to bake aromatic zucchini balls and yes! that was a great hit in our family.

What you will need

  • Zucchini. The start of the show! I love zucchini when it is in season. It is so versatile and easy to incorporate in recipes.
  • Sweet potato. You know my love for sweet potatoes as it is one of my favorite vegetables. It is not traditional to use sweet potato in Greek zucchini balls but this is my twist and I think it adds to the flavor.
  • Aromatics: mint, dill, green onion, oregano. The aroma of the herbs is just amazing. Definitely you cant skip those.
  • Oats. Traditionally in this recipe, regular all purpose flour is used. However, I used oats for a healthier approach. This way those aromatic zucchini balls are gluten-free if you use GF oats.
  • Eggs. I like to use organic pasture raised eggs on my cooking as I feel like the animals are getting treated the way that they should be on the pastures.
  • Feta. Well, well, well, feta is the perfect addition on those zucchini balls. It adds to the saltiness and it pairs nicely with all the aromatics.

How I served it

If you follow me for a long time then you know how much we love to eat the rainbow in this family. This is the reason that I like to incorporate different colorful ingredients and textures in our plates. This time I served on kids’ eco-friendly Bubba Boo plates:

  • Zucchini balls. Both kids loved them and Panos asked for extra.
  • Cucumber and tomatoes for the crunch
  • Assorted fruits for the extra vitamins

Tips and how to store it

  • Those aromatic zucchini balls are great for breakfast, snack or main dish. Pair them with eggs for breakfast or with a salad and fruits for main dish.
  • Make sure that you follow the steps below and that you squeeze the extra liquid out of the zucchini. This way you will not end up with soggy end result.
  • You can store them for up to three days in an air-tight container in your fridge.
  • They freeze beautifully as well. Make sure that you store them in a freezer bag, lying down flat so they down lose their shape. When you want to eat them, just take as many as you want out and defrost them either in your fridge overnight or in the microwave on the defrost setting.

Doing Baby Led Weaning?


This recipe is great for little ones who are doing baby led weaning. Those aromatic zucchini balls are suitable for early staging of weaning so you can serve them to babies starting at 6 months old. Only make sure that you will not include feta cheese on the recipe as it is too salty for that early stage.

Do you like Bubba Boo as much as we do?

Head over to Bubba Boo website and use code PANOSEATS to get 12% discount in the purchase.

Aromatic zucchini balls

Recipe by Panos EatsCourse: Gluten free, Vegetarian, Vegetarian
Servings

25

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 2 pounds (0.91 kilograms) zucchini

  • 1 medium sweet potato (~ ½ pound)

  • 2 eggs

  • 1 ½ cup oats

  • 6 oz (170.1 grams) crumbled feta cheese

  • 2 green onions finely chopped

  • ½ cup finely chopped mint

  • 2 tbsp finely chopped dill

  • 1 tbsp dried oregano

  • pepper to taste

Directions

  • Preheat the oven at 375F (190.56 degrees Celsius)
  • Shred the zucchini and the sweet potato using a box grater
  • Place on batches the shredded zucchini into a clean kitchen towel, fold it and squeeze out any extra liquid.
  • In a bowl place the shredded sweet potato, the squeezed zucchini, the eggs, the aromatics (mint, dill, oregano, green onions) and the feta cheese and mix with your hands
  • In a blender, pulse a few times the oats to break them down
  • Add the oats in the mixing bowl with the rest of the ingredients and mix
  • Form small balls in the size of a tennis ball and pat them slightly
  • Place the balls in a sheet tray lined with parchment paper
  • Bake for 25-30 min or until golden
  • Once they are ready, wait some time to cool down so they don’t crumble

Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything!

1 Comment

  1. […] If you are looking for a flourless brownie recipe then you should try my gluten-free, dairy-free and nut-free fudgy chocolate brownies. If you are a chocolate lover then don’t forget to try out my paleo chocolate cupcakes and of course if you are a zucchini lover you will love the absolute summer finger food, my zucchini balls. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »