These cheesy Zucchini Balls are delicious quick bites for any party platter, barbecue, or as a simple appetizer for Christmas or Thanksgiving.
Zucchini Balls are not only scrumptious, but they’re also gluten-free, keto-friendly, and have only 1.6 grams of net carbs per serving.
Why You’ll Love This Recipe
Zucchini Balls are amazing because:
- Ready In 30 Minutes
- Gluten-Free
- Keto-Friendly
- Big Batch Ready
- Healthy
How To Make Zucchini Balls
These baked zucchini balls are perfect snacks or appetizers with a delicious cheesy texture and garlic flavor.
Ingredients
They are very easy to make using only a few simple ingredients:
- Zucchini – keep the skin on to add fiber and decrease the net carbs. Zucchini is a perfectly low-carb vegetable.
- Almond Flour – prefer ultra-fine almond flour over the grittier coarse almond meal. Learn how to choose the best keto flours.
- Psyllium Husk – a simple ingredient loaded with fiber and nutrients.
- Eggs
- Hard Grated Cheese – grated mozzarella is my favorite as it gives the best cheesy texture to those zucchini bites. You can also use mature cheddar or Emmental. Learn which cheeses are keto-friendly.
- Garlic
- Paprika
- Oregano
- Cumin
Making The Zucchini Mixture
Grate the zucchini with a food processor.
Tip: Remove The Water From The Zucchinis
This recipe is better when the zucchinis are as dry as possible. To do so, place the grated zucchinis in a clean towel and squeeze it as hard as you can.
Measure the grated zucchinis and place them in a large bowl.
Beat the eggs with an electric beater or a fork in another bowl and pour them on the grated zucchinis.
Add the garlic, almond flour, psyllium husk, dried herbs, cumin, paprika, salt, pepper, and mozzarella cheese freshly grated with a box grater.
Combine the zucchini ball batter with a spoon and start kneading with your hands when it becomes too sticky.
Baking The Balls
Form 18 zucchini balls using a mechanical ice cream scoop and roll the zucchini batter in your hands.
Place them on a large baking tray lined with lightly oiled parchment paper.
Bake the zucchini balls for 20 to 30 minutes at 400°F (200°C) until the zucchini balls start to turn golden and crispy.
Serving Zucchini Bites
They are delicious warm appetizers or snacks. But they become even better when dipped into 4-Ingredient Guacamole, Homemade Ketchup, or sour cream.
You can also serve them as a side dish to a delicious cooked steak, or next to a Keto Chicken Marsala or a Steak Alfredo.
Storage Instructions
You can store these zucchini balls for up to 3 days in the fridge in an airtight container.
If you want to make a large batch, double the recipe and freeze the baked zucchini bites in an airtight container leaving half a thumb of space between each ball to make sure they don’t stick to each other.
Rewarm the zucchini balls in a hot oven at 300°F (150°C) on a cookie sheet covered with parchment paper.
Bake for 8 to 10 minutes or until hot in the middle and crispy outside.
No need to defrost or thaw them before rewarming.
Allergy Swaps
You can’t swap the egg in this recipe, but you can replace the psyllium husk and almond flour with non-keto ingredients.
- Almond Flour: Swap the Almond Flour and Psyllium Husk for Panko Breadcrumbs.
- Zucchini: if you don’t like zucchinis, make my Spinach Balls instead.
- Mozzarella: you can’t make this recipe without cheese, but if you don’t like the taste of mozzarella, you can use parmesan cheese instead.
Frequently Asked Questions
Can I Fry Zucchini Balls?
Yes, you can also cook them by frying them in an air fryer or in a frying pan over medium-high heat.
What Can I Serve Zucchini Balls With?
Baked Zucchini recipes are delicious with simple dips like guacamole, tomato sauce, or green goddess dip.
How To Cook Zucchini Ball?
Zucchini Balls are best cooked in the oven, but you can also place them in an air fryer. Since you need to put them on a single layer, you have to bake several batches.
What’s The Difference Between Zucchini And Courgette Balls?
Zucchini Balls and courgette balls are the same things. Zucchini is the Italian name for the vegetable known as Courgette in France and several countries (UK, South Africa, etc.).
More Party Food Recipes
If you like this quick party-food recipe, I recommend trying the other low-carb party food below to pair with the zucchini bites.
Spinach Balls
Stuffed Mushrooms With Cream Cheese
Keto Chicken Nuggets
Keto Zucchini Fritters
Baked Broccoli Cheese Balls
Keto Mozzarella Sticks
Keto Buffalo Cauliflower
Keto Cheese Cups
Keto Pizza Bites
Cauliflower Tots
Prosciutto Wrapped Mozzarella
Don’t forget to share your creation with me on Instagram!
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Zucchini Balls
1.6gNet Carbs
These Zucchini Bites are healthy cheesy zucchini appetizers or snacks to share with friends.
Author: Carine Claudepierre
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Yield: 18 zucchini balls
Serving Size: 1 keto ball
4.95 from 211 votes
Ingredients
US Customary – Metric
Keto version
- 1 ½ cup Grated Zucchini packed, squeeze to remove all juice
- 3 large Beaten Egg
- 3 Garlic Cloves finely crushed
- 1 cup Almond Flour
- 2 tablespoons Whole Psyllium Husk
- 1 tablespoon Dried Oregano or dried parsley, or Italian mix
- ½ teaspoon Cumin
- ½ tablespoon Ground Paprika
- 1 cup Grated Mozzarella or cheddar
- 1 teaspoon Salt
Classic version – not keto
- 1 ½ cup Grated Zucchini packed, squeeze to remove all juice
- 3 large Eggs
- 3 Garlic Cloves finely crushed
- 1 ¼ cup Panko Breadcrumb
- 3 tablespoons Dried Herbs parsley, oregano, Italian mix or mint or cilantro
- ¾ cup Grated Mozzarella or cheddar
- 1 teaspoon Salt
Homemade Sugar-free ketchup to dip
- 1 batch Homemade Ketchup
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat oven to 400°F (200°C).
Wash the zucchini and remove the ends. Keep the skin on. Finely grate using a food processor or manual grater.
Squeeze the grated zucchini in a clean towel to extract all the zucchini juice, then pack the dried grated zucchini into a measuring cup. Measure 1 1/2 cup, set aside in a bowl.
Stir in the beaten eggs, crushed garlic, almond flour, psyllium husk, dried herbs, cumin, paprika, salt, and grated mozzarella cheese.
Combine with a spoon, then knead with your hands, squeezing the batter to ensure that all the ingredients come together. It should take 1 minute of squeezing/kneading until it forms a consistent batter.
Form 18 zucchini balls, golf size balls rolling the batter within your hands.
Place each ball onto a baking sheet covered with parchment paper. If your parchment paper tends to stick to food, brush a teaspoon of olive oil on top to prevent the zucchini balls from sticking to the paper.
Bake for 20-30 minutes or until the outside is golden and crispy.
Serve immediately with a dip of your choice like my homemade sugar-free ketchup or simple guacamole recipe, or sour cream.
Storage
Store up to 3 days in the fridge in an airtight container.
Freeze the baked zucchini bites in an airtight container leaving half a thumb of space between each ball to make sure they don't stick to each other.
Rewarm in hot oven 150°C (300°F) on a cookie sheet covered with parchment paper. Bake for 8-10 minutes or until hot in the middle and crispy outside. No need to defrost before rewarming.
Notes
Herbs: feel free to use dried mint if preferred. If you don’t like mint, the recipe works without herbs or replace it with your favorite herbs like parsley, cilantro, dill, or basil.
Cheese options: this recipe works well with any hard grated cheese like cheddar, Colby cheese, Emmental, or mozzarella. Low-fat cheese works as well. Use your favorite cheese flavor.
Psyllium husk: don’t use Metamucil fiber supplements in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the food dry, purple, or blue.
Tools
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Serving Size: 1 keto ball
Yield: 18 zucchini balls
Serving: 1keto ballCalories: 62kcal (3%)Carbohydrates: 2.7g (1%)Fiber: 1.1g (5%)Net Carbs: 1.6gProtein: 4.1g (8%)Fat: 2g (3%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
