10 luxurious recipes for zucchini meatballs that you must try. New and innovative combinations!

Do you have zucchini at home and are you running out of ideas on how to process it?

We have a solution for you!

We bring you delicious recipes for zucchini pancakes that you have never had before.

Would you like the version with sweet corn and stalked celery or would you prefer the one with tuna, mayonnaise and parmesan?

You know what?

Taste them all!

Crispy zucchini meatballs with cheese

These delicious zucchini and cheese patties are a quick and easy recipe for the whole family. The perfect way to use up excess zucchini from the garden.

Ingredients

• 4 cups chopped zucchini
• 1 teaspoon of salt
• 2/3 cup plain flour
• 2 large eggs, beaten
• 1/3 cup chopped spring onions
• 2 cloves of garlic, chopped
• 1/2 teaspoon dried onion
• 1/4 teaspoon cayenne pepper
• 1/2 cup grated Gouda cheese
• vegetable oil
• sour cream
• chopped fresh parsley

Method

1. Put one cup of zucchini in a colander and one in the sink and sprinkle with salt.
2. Layer another cup of zucchini and sprinkle with salt.
3. Repeat until all the zucchini is salted.
4. Let it sit for 1-2 hours.
5. Prepare a large clean bowl to push into the colander.
6. Squeeze out as much liquid as possible from the zucchini.
7. Do this several times in a row to get rid of as much liquid as possible from the zucchini.
8. Transfer the zucchini to a large bowl.
9. Add the flour, egg, spring onion, garlic, dried onion, cayenne and Gouda.
10. Stir until the mixture comes together.
11. Heat 4-6 tablespoons of vegetable oil in a large skillet over medium heat.
12. Once the oil is hot, add 1/4 cup (about the size of a small pancake) of the zucchini mixture to the pan.
13. Fry for 3 minutes: press down with the back of a spatula.
14. Turn and fry for another 3 minutes or until golden brown.
15. Remove the pancakes from the pan and place them on paper towels.
16. Serve warm with sour cream and fresh parsley.

Zucchini pancakes baked in the oven

These Baked Zucchini Patties are incredibly easy to make and only require 6 ingredients. They are baked in the oven, they are ready in half an hour and they are also gluten free!

Ingredients

• 4 and 1/2 cups shredded zucchini
• 1 egg
• 2 tablespoons chopped shallots
• 1/2 cup almond flour
• 1/3 cup gluten-free panko breadcrumbs
• 1/4 cup grated cheddar
• a pinch of salt and pepper
• spray oil

Method

1. Preheat the oven to 220°C.
2. Use a grater to grate the zucchini into a large bowl.
3. Then transfer the zucchini to a piece of muslin cloth to strain and squeeze out as much liquid as possible so the pancakes are not soggy.
4. Add the egg, shallot, almond flour, breadcrumbs and cheese to the bowl and toss to combine, along with salt and pepper.
5. Spray a baking sheet with non-stick spray or line it with baking paper.
6. Scoop ¼ cup of the zucchini mixture into your palms and shape into balls.
7. Lightly press the balls to form patties.
8. Spray the patties with a little spray oil, which will make them nicely crispy.
9. Bake for 12 minutes, then remove from the oven and use a spatula to turn them over.
10. Spray them with more oil spray and then bake again for 12 minutes.
11. Serve with a dollop of Greek yogurt or hot sauce and enjoy!

Potato-zucchini meatballs with turmeric

Prepare the perfect patties from potatoes and zucchini, for which you only need a few ingredients, they are incredibly simple and great as an appetizer.

Ingredients

• 450 g zucchini, grated
• 450 g of potatoes
• 4 tablespoons bean flour (you can also use plain or gluten-free flour)
• 2 large eggs
• 1/2 cup chopped chives
• 2 teaspoons of turmeric
• salt and pepper
• 6 tablespoons of olive oil
• tzatziki (optional)

Method

1. Put the grated zucchini in a bowl and mix with a pinch of salt.
2. Set aside.
3. Peel and grate the potatoes.
4. Put the grated potatoes in another bowl and rinse with water to get rid of some of the starch.
5. Drain and squeeze out excess water.
6. Take the grated zucchini and squeeze out the excess water.
7. Mix the grated potatoes and flour into the zucchini.
8. Give the grated vegetables a good squeeze once more to drain the excess water.
9. Stir in the egg, chives, turmeric, about another teaspoon or two of salt and pepper.
10. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
11. Scoop out 1/3 cup of the vegetable mixture and place it on the hot pan.
12. Use a spoon to flatten the mixture into rounds about 1 centimeter thick.
13. Depending on the size of the pan, fry several meatballs at once.
14. Fry the meatballs for about 3 to 4 minutes on each side, or until the edges are nicely golden brown.
15. Put the finished meatballs on plates.
16. Pour another 2 tablespoons of oil into the pan and continue to fry the rest of the meatballs.
17. Add more oil as needed.
18. Serve meatballs with tzatziki if desired.
19. Best served immediately.

Greek zucchini patties with feta

There are tons of recipes for zucchini fritters, and this one is one of the best! The combination of zucchini, feta cheese and lots of fresh herbs is absolutely otherworldly and you will suddenly find yourself in sunny Greece! Prepare them and see for yourself.

Ingredients

• 4 medium zucchini, sliced
• 1/2 medium red onion, chopped
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh chives or spring onions, chopped
• 1 cup crumbled Feta cheese
• 1.5 cups plain or self-rising flour
• 2 beaten eggs
• 4 tbsp oil for frying or more depending on the size of your pan

Method

1. Cut the zucchini and place in a bowl.
2. Sprinkle with salt and let sit for 1/2 hour.
3. Using a colander, squeeze excess moisture from the zucchini and place back in the bowl.
4. Chop onion and add to bowl;
5. Chop the herbs (dill, mint and chives) and add to the bowl.
6. Add feta cheese to the bowl and mix everything.
7. Beat the eggs and add to the mixture.
8. Add flour and mix everything.
9. Heat a heavy pan (ideally cast iron) and add a little olive oil.
10. Once the oil is hot, add a spoonful of the mixture to the pan.
11. Fry for about 2-3 minutes on the first side until golden, then flip and cook on the other side.
12. Continue with remaining zucchini mixture until used.
13. Serve with tzatziki or Greek yogurt.
14. Enjoy your meal!

Zucchini meatballs with jalapeños

Fresh jalapeño peppers will turn ordinary zucchini meatballs into an absolute delicacy that your guests will surely appreciate!

Ingredients

• 2-3 medium zucchini
• 1 teaspoon of salt
• 2 tablespoons chopped chives
• 1 whole jalapeño
• 2 cloves of garlic
• 2 teaspoons of ground black pepper
• 1 teaspoon of oregano
• 1 teaspoon of thyme
• 1/2 cup plain flour
• 1/2 teaspoon baking powder
• 1 large egg
• olive oil, for frying
• sour cream

Method

1. Coarsely grate the zucchini.
2. Add 1 teaspoon of salt and let sit for 10 minutes.
3. Finely chop the chives, jalapeño and garlic.
4. In a separate bowl, mix all the dry ingredients.
5. When the zucchini is set, squeeze out the excess liquid, ideally through a muslin strainer.
6. Return the drained zucchini to a medium bowl.
7. Mix the egg and chopped pepper, chives and garlic into the zucchini, then add the dry ingredients and mix until fully incorporated.
8. The mixture should be cohesive, not dry, but not too liquid either.
9. If you need more liquid, add milk one teaspoon at a time.
10. Heat a few tablespoons of olive oil in a large pan.
11. When the pan is hot, drop in heaping spoonfuls of the zucchini mixture.
12. Gently flatten the meatballs with the back of a spoon.
13. Fry for about 3 minutes on each side: they should be nicely golden brown on each side.
14. If it’s frying too quickly, lower the flame.
15. Keep the meatballs warm by transferring them to a baking sheet in the oven, preheated to 90 degrees Celsius.
16. Serve with sour cream if desired.

Zucchini pancakes with halloumi cheese, carrots and corn

The perfect way to add some extra vegetables to your diet! As a bonus, this recipe is quick, easy, healthy and delicious, and you can serve it as a tasty snack, lunch or dinner that the whole family will love.

Ingredients

• 1 zucchini, grated and drained of moisture
• 1 carrot, grated and drained of moisture
• ½ cup corn, use fresh, frozen or canned
• 80 g Halloumi cheese, grated
• 1 shallot/scallion (white part only), thinly sliced
• 4 tablespoons plain flour
• 2 eggs
• 2 tablespoons of olive oil

Method

1. Mix all pancake ingredients in a large bowl.
2. Heat oil in a pan over medium heat.
3. Spoon the mixture into the pan and level it with the back of a spatula.
4. Repeat with the remaining mixture, frying in batches without crowding the pan.
5. Fry for 3-4 minutes on each side until golden and crispy.
6. Transfer to a paper towel-lined plate.
7. Serve on its own or with a side salad.

Zucchini meatballs with tuna and parmesan

A delicious starter with a high protein and vitamin content or a perfect side dish with just enough cheese to make it taste decadent but still stay healthy. You have to try this!

Ingredients

• 2 cans of tuna (140-170 grams each), well drained
• 1100 g zucchini, coarsely grated
• 2 large eggs
• 1/2 cup parmesan
• 3 spoons of mayonnaise
• 3/4 teaspoon salt
• 3/4 cup whole wheat or spelled flour
• 2 chopped spring onions
• spray oil

Method

1. Place the grated zucchini in a linen towel and wring it out well, twist the top and press it onto the “ball” with the zucchini.
2. Pour off the liquid and transfer the zucchini to a large bowl along with the tuna, eggs, Parmesan, mayonnaise and salt.
3. Mix well, break the tuna into pieces.
4. Sprinkle the flour on top and mix until well combined.
5. Heat a large ceramic nonstick skillet or grill over medium heat and spray with cooking oil.
6. Add about 1/3 cup of the mixture, fry for 4-5 minutes, carefully flip and fry for another 4 minutes or until browned.
7. Work in batches.
8. Serve warm or cold, with Greek yogurt sauce mixed with garlic and black pepper.

Zucchini-quiono patties with garlic hummus

Hearty crispy zucchini pancakes with quinoa, topped with a luxurious garlic hummus with dill, you will love!

Ingredients

For zucchini pancakes:

• 1/2 cup quinoa
• 1/4 cup onion, diced
• 1 clove of garlic, chopped
• 3 cups grated zucchini
• 2 teaspoons of dried oregano
• 1 teaspoon of dried dill
• 1/2 cup plain whole wheat flour
• 1/2 teaspoon baking powder
• 2 tablespoons of lemon juice
• a generous pinch of salt/ground pepper

For the garlic hummus:

• 1/3 cup hummus
• 1 large lemon, zest and juice
• 2 cloves of garlic, chopped
• 1/2 teaspoon dried dill
• parsley, for garnish (optional)

Method

1. Combine quinoa and 1 cup water in a saucepan and bring to a boil.
2. Reduce heat to low, cover, and cook until quiona is cooked through, about 12 minutes.
3. Set aside and let cool.
4. Heat a medium non-stick frying pan over medium heat and add the onion.
5. Sauté until tender, about 5 minutes.
6. Stir in the garlic clove, dried oregano and dill.
7. Set aside and let cool slightly.
8. Grate the zucchini on a grater or in a food processor.
9. Place in a large bowl and squeeze out as much water as possible.
10. Return the grated zucchini to the bowl and add the cooked quinoa, onion and herb mixture, flour, baking powder, lemon juice and a pinch of salt and pepper.
11. Heat a skillet over medium-high heat and add a teaspoon or two of oil.
12. Take some of the zucchini mixture (about 1/3 cup) and make a patty.
13. Put it in the pan and fry for 3-4 minutes until golden, turn and fry for another 2-3 minutes on the other side.
14. Fry the rest of the pancakes and transfer to a bowl.
15. Mix the ingredients for the garlic hummus and drizzle it over the patties.
16. Garnish with chopped parsley.

Spiced gluten-free zucchini meatballs with yogurt-garlic sauce

These healthy gluten-free zucchini meatballs are a great choice for brunch, lunch and dinner. They have a bit of a falafel flavor thanks to the chickpea flour, cumin and coriander. Top them with a delicious yogurt-garlic sauce and see that you enjoy them to the max!

Ingredients

For zucchini meatballs:

• 900 g zucchini
• 2 teaspoons fine sea salt
• 2 large eggs, lightly beaten
• ¼ cup finely chopped shallots
• 1 cup chickpea flour
• 2 teaspoons of baking powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ghee or sunflower oil for frying

For the sauce:

• 3 large garlic cloves, pressed
• 1 teaspoon fine sea salt
• 2 cups full-fat Greek yogurt or skyr
• ½ cup chopped dill
• ½ cup mint leaves, chopped
• 2 tablespoons of lemon juice

To serve:

• chopped cherry tomatoes and/or cucumber
• crumbled feta or goat cheese
• aromatic olive oil
• lemon slices
• Allepo chili peppers
• dill and mint leaves

Method

1. Rinse and dry the zucchini.
2. Cut off the ends and grate it coarsely.
3. Place the grated zucchini in a large bowl and toss with the salt.
4. Let sit for 15 minutes, then transfer to a large, clean tea towel and squeeze out as much liquid as possible.
5. Place the dried zucchini in a large bowl and stir in the egg and shallot.
6. Sift chickpea flour to the mixture, add baking powder, coriander, cumin, ½ teaspoon salt and pepper.
7. Mix until everything is combined.
8. Brush a wide pan with a thin layer of ghee or oil and heat over medium heat until shimmering.
9. Drop ¼ – 1/3 cup of dough into the oil and flatten slightly.
10. Fry the meatballs over medium-low heat until golden brown, 2-3 minutes.
11. Gently turn and fry on the other side until golden, another 2-3 minutes.
12. Remove the finished meatballs to a cooling rack.
13. When ready to serve, heat the meatballs in a skillet until hot.
14. Prepare the yogurt sauce.
15. In a mortar and pestle, mash the garlic and salt to form a paste. (Alternatively, press the garlic through a garlic press and mix it and the salt into the yogurt.)
16. Mix the garlic paste with yogurt, dill, mint and lemon.
17. Taste, adding more salt or lemon if you feel the sauce needs it.
18. Refrigerate until needed (keeps up to 3 days).
19. Place a large dollop of yogurt sauce on a plate, top with warm meatballs and garnish with tomatoes, cucumbers, feta, olive oil, lemon juice, flaky salt, chili peppers, and herbs.
20. Serve immediately.

Zucchini and Sweet Corn Pancakes

Feel free to celebrate the start of the weekend with these sweet Zucchini Corn Pancakes! They are the perfect side dish to any meal, but you can also serve them on their own as a main course. They are loaded with vegetables, herbs and spices, and just the aroma that wafts from them will entice you to taste them.

Ingredients

• 1 and 1/2 cups sweet corn
• 2 medium/large courgettes, washed and grated
• 3 large stalks of spring onion, trimmed and diced
• 2 stalks celery, trimmed and diced
• 2 teaspoons of dried garlic
• 1 and 1/2 teaspoons ground cumin
• salt and pepper to taste
• a small handful of fresh herbs (parsley, rosemary, oregano), roughly chopped
• 1 egg
• 1 and 1/2 cup oat flour
• coconut oil
• sour cream to serve

Method

1. Line a baking sheet with a double layer of paper towels and set aside.
2. In a large bowl, mix the corn with the grated zucchini.
3. Add remaining vegetables, spices, scallions, celery stalks, dried garlic, cumin, salt, pepper and chopped fresh herbs, tossing until well combined.
4. Add the egg and mix.
5. Add the oat flour and mix until well combined.
6. Heat 2 tablespoons of coconut oil in a large pan until completely melted.
7. Scoop up about 3 heaping tablespoons of the mixture with your hands, gently form a round patty in your palms and place it in the hot oil.
8. Fry on the highest setting for 1-2 minutes on each side or until golden brown and crispy.
9. Repeat with remaining mixture.
10. Add coconut oil after each patty.
11. Remove the finished patties from the pan and place them on the prepared baking sheet with a paper towel to drain.
12. Serve with sour cream, sprinkle with herbs and serve immediately.

Other interesting properties of zucchini

• Zucchini fruit throughout the summer if it has enough moisture.
• It grows to relatively large sizes, a 5 kg zucchini is not unusual.
• But the best for consumption are zucchini from 20-30 cm .
• Older and larger courgettes have a thicker skin, which hardens during heat treatment and is difficult to digest.
• It is good to remove the seeds of large zucchini.
• In contrast, smaller and medium-sized zucchini can be eaten with the skin on.
• Salt the zucchini before heat treatment and let it rest for a while .
• It becomes dewy and thus excludes part of the excess water.
• When preparing zucchini, always add at least a little oil , vitamin A is better absorbed.

And how did you like our recipes for zucchini meatballs? Write to us in the comments!