How To Make Baked Zucchini Balls


They are fun, they are easy and they are keto-friendly!

These baked keto zucchini balls are the perfect finger food that will steal the spotlight at any get-together.

Conveniently bite-sized they can be served on a toothpick or stacked together on a skewer, dipped in a keto-friendly dip or added to your sandwiches, soups and salads.

Extra bonus, kneading the dough is so satisfying, or should we dare say, therapeutic?

We’ll leave the verdict to you.

How To Make Baked Zucchini Balls



  1 Zucchini


2/3 cup Mozzarella Cheese grated


2 Eggs


1 clove Garlic


2 tbsp Olive Oil


1/2 tsp Paprika


1/2 tsp Oregano


1/2 tsp Salt


1/4 tsp Black Pepper




1 Preheat the oven to 390°F/200°C and line a baking pan with parchment paper.


2 Grate the zucchini and squeeze to remove all liquids. Don’t skip that step, it’s important to remove as many liquids as possible to get the perfect texture and a dough that holds.


3 Whisk the eggs and mince the garlic.


4 In a large mixing bowl mix the grated zucchini with the eggs, garlic, mozzarella cheese, paprika, oregano, salt and pepper.


5 Kneed for a couple of minutes and shape into balls.


6 Place on the lined baking pan and drizzle with the oil.


7 Bake in the preheated oven for 15 minutes flipping the pan half way through to cook evenly.

8 Serve warm.



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