Why You’ll Love Crispy Baked Zucchini Feta Balls Recipe
These zucchini feta balls are easy to prepare and packed with flavor. Baking instead of frying makes them lighter and healthier, without sacrificing crispiness. They’re ideal for parties, lunchboxes, meal prep, or as a tasty appetizer. Plus, they’re customizable with different herbs and spices to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
zucchini
feta cheese
egg
flour
onion
garlic
parsley
dried oregano
paprika
salt
pepper
olive oil for brushing
Directions
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Preheat your oven to 180°C (350°F).
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Wash and grate the zucchini. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
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In a large mixing bowl, combine the grated zucchini, crumbled feta, egg, flour, finely chopped onion, minced garlic, chopped parsley, oregano, paprika, salt, and pepper.
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Mix everything together until a moldable mixture forms.
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Shape the mixture into small balls using your hands and place them on a baking sheet lined with parchment paper.
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Lightly brush the tops with olive oil.
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Bake for about 25 minutes, or until golden brown and crispy on the outside.
Servings and timing
Makes approximately 4–6 servings, depending on the size of the balls.
Prep time: 15 minutes
Bake time: 25 minutes
Total time: 40 minutes
Variations
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Use dairy-free feta or another vegan cheese to make these fully plant-based.
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Add chili flakes or smoked paprika for a spicy twist.
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Swap parsley with fresh mint or basil for a flavor variation.
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Coat the balls in breadcrumbs or panko before baking for extra crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 180°C (350°F) for 8–10 minutes to restore crispiness.
They can also be frozen for up to 3 months and reheated directly from frozen.
FAQs
How do I properly squeeze water out of zucchini?
Use a clean kitchen towel or cheesecloth to wrap the grated zucchini, then twist and squeeze to remove excess moisture.
Can I make these without egg?
Yes, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 10 minutes).
What dips go well with these?
Try Greek yogurt dip, tzatziki, sour cream with herbs, or a garlic aioli.
Can I pan-fry them instead of baking?
Yes, you can shallow fry them in a pan with a bit of oil until golden brown on all sides.
How do I prevent the balls from falling apart?
Make sure the zucchini is dry and use enough flour or another binder to hold the mixture together.
Are these gluten-free?
Not by default, but you can substitute the flour with a gluten-free blend or almond flour.
Can I make them ahead of time?
Yes, prepare and shape the balls in advance. Store them in the fridge, then bake just before serving.
How can I make them extra crispy?
Coat the balls lightly in breadcrumbs and use a cooking spray or brush with oil before baking.
How long do they last in the freezer?
Up to 3 months. Freeze them on a tray first, then transfer to a container or freezer bag.
Can I eat them cold?
Yes, they taste great cold as a snack or picnic food.
Conclusion
These crispy baked zucchini feta balls are flavorful, simple, and versatile. Whether you serve them as a snack, appetizer, or side dish, they’re sure to be a hit. With endless variations and easy storage options, this recipe is perfect for meal prep, gatherings, or quick dinners.
Crispy Baked Zucchini Feta Balls
These crispy baked zucchini feta balls are flavorful, simple, and versatile. Easy to make, packed with herbs and spices, and baked to golden perfection, they’re ideal for meal prep, snacks, parties, or light meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Appetizer, Snack, Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 medium zucchini
- 150 g feta cheese
- 1 egg
- 3–4 tbsp flour
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 180°C (350°F).
- Wash and grate the zucchini. Wrap in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a large bowl, combine grated zucchini, crumbled feta, egg, flour, chopped onion, minced garlic, parsley, oregano, paprika, salt, and pepper.
- Mix until a moldable mixture forms. Add more flour if too wet.
- Shape into small balls using your hands and place them on a baking sheet lined with parchment paper.
- Lightly brush the tops with olive oil.
- Bake for 25 minutes, or until golden brown and crispy on the outside.
- Remove from oven and serve warm or at room temperature with your favorite dip.
Notes
- Make them vegan by using dairy-free feta and a flax egg.
- Add chili flakes or smoked paprika for a spicy version.
- Substitute parsley with fresh mint or basil for different flavors.
- Coat in breadcrumbs or panko before baking for extra crunch.
- Store leftovers in the fridge for 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 3–4 balls
- Calories: 130
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
