Ah, zucchini. It’s one of those vegetables you know is good for you. It’s super cheap and it grows all year round here in Queensland. But what the hell do you do with it?
Well if you’re my mama, you would bake a zucchini slice. She spent years making zucchini slice every week for the daycare kids and now I can’t make it without thinking about the centre, and sending my sweet little boy there to spend the day with his aunty and Nanna while I was off to work. Even with daycare we manage to keep things in the family around here 😀
But I wanted something a little more interesting than a run of the mill zucchini slice. Something that would work as a side dish. Or maybe as a nibbly when we have BBQs in summer. Because BBQ season is only just around the corner (where did the year go?!) And most importantly, I wanted something my kids would LOVE.
If the rapid disappearance of these tasty morsels is anything to go by, I would say these babies certainly passed the kid test. Before dinner was even done I was being asked when the next batch would be ready. Triumph! And so I felt honour bound to share the recipe with you all 😉 We simple living mamas have got to have each others backs, amiright?!
So here it is…
1 large green zucchini grated
1/2 cup vintage cheddar grated
1/2 cup colby cheese grated
1/2 cup breadcrumbs (great way to use up your stale bread!)
1 tablespoon crushed garlic
1 teaspoon dried mixed herbs (think Italian herb mix but any combo you like. Double if using fresh herbs finely chopped.)
1/2 tablespoon paprika
pinch Vegeta or other dried vegetable stock
dash of hot sauce
Preheat oven to 200 deg C. Lightly grease an oven tray at set it aside.
Grate the cheeses. If you don’t have these or you just want to try something different, this recipe lends itself really well to experimenting with different cheese combinations. Any hard cheese should be fine. Prep the breadcrumbs and fresh herbs if you have decided to use these instead of dried herbs.
Grate the zucchini. Put it on an old but clean cloth and draw the edges up so you can lift the cloth over the sink. Give it a good wring and squeeze all of the excess liquid out of the zucchini. These are a really watery vegetable (technically a fruit, really) so don’t skip this step or your little balls of goodness will just fall apart.
Step 4. Throw ALL of the ingredients into a large bowl and stir well. Roll heaped tablespoons into balls and arrange evenly on your tray. The recipe should make 12-15 or so, depending on the size of your zucchini and the size of the balls you roll.
Step 5. Cook for 15-20minutes or until just turning a golden brown.
I serve these with a little sweet chilli sauce for all the noms but they would go nicely with a tomato based sauce as well.
My kids ADORE these! The Mister and I may or may not have scoffed more than our fair share as well 😉