Everything you want to know about these baked zucchini balls are in the title itself.
These are :
Loaded with zucchini and carrots.
And you can enjoy them as meatless meatballs.
Believe me, these tastes much better than the real meatballs.
On one side, it’s hard for me to even think of going meatless. But when I discovered a recipe as good as these zucchini carrot bites, I just couldn’t stop making them again and again.
When I first came across the recipe, I thought the idea of turning zucchinis into vegan meatballs is an incredibly clever idea. As zucchinis are very high in moisture content, breadcrumbs are the only binding agent you will need to hold the shape while baking. Moreover, the spices add a whole new level of flavor.
These vegan baked zucchini balls are easy to make and extra delicious. My favorite part is that these are super healthy. For that little extra touch, I served them with chipotle aoili.
When you are craving for something healthy and spicy, make them and serve with your favorite sauce.I bet this will be your new favorite way of enjoying zucchinis.
The first step is to remove as much moisture as you can from the zucchinis. To do this, sprinkle zucchinis with a generous amount of salt. Set aside for 20 minutes. Then squeeze out all the water using your hands. Set aside.
Heat oil in a frying pan. Add zucchini and carrots. Cook until the veggies are tender.
Now add all the spices. Minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chili powder. Mix well. Cook for 1-2 minutes. Leave to cool slightly.
Place cooled zucchini mixture, dried rosemary, and bread crumbs in a large bowl. Season with salt and pepper. Mix well.
Make small balls out of the mixture. I used a little more than 1 tbsp for each ball. Place them on a baking tray lined with parchment paper. Bake in a preheated oven for 40-45 minutes.
After baking, place them under a preheated grill for 5 minutes or until lightly browned.
Recipe adapted from Food
Like zucchini? Check out Zucchini Chocolate Cake