Zucchini Balls. These balls are perfect as a snack, appetizer or part of a meal. Chose your favorite dip-- peanut/almond butter, hot chili sauce or spicy mustard and get ready for a flavor sensation that is also good for you! Vegan, gluten free and dairy free.

Recipe

Zucchini

Alkaline Recipes

Healthy yummy zucchini balls! Vegan, gluten free, dairy free

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Prep Time 20

Cook Time 40

Total Time 1

Servings 12 -24

Calories/serving 193 kcal

Ingredients

3 cups shredded zucchini/yellow squash
1 teaspoon sea salt
2 tablespoon chia seeds or if no chia seeds, substitute ground flax
4 tablespoon warm water
1 cup chopped onion or leek
4 cloves garlic minced
¼ teaspoon black pepper
¼ teaspoon red pepper
⅔ cup gluten free flour

Dip

For dipping use peanut/almond butter, hot chili sauce or hot mustard.

Instructions

Preheat oven to 375 degrees
Shred zucchini/yellow squash
Place zucchini/squash on clean towel and sprinkle with sea salt and mix in. Let set for 10 minutes
Add chia seeds to water and stir. Let set for 10 minutes
Add flour, red and black pepper, onion, garlic to new bowl and mix
Add chia seeds mix to flour mix and stir
Squeeze water from shredded zucchini/yellow squash
Add zucchini to flour mix and stir until completely mixed
Scoop balls from bowl with ice cream scooper. Press firmly into balls and place on baking sheet with parchment. (Large ice cream scoop will yield 12 balls which work better with a fork; if you want bite/appetizer size, use smaller scoop which should yield 24 balls.)
Bake at 375 for 30-40 minutes, depending on the size of your balls. Turn them at halfway point. These balls will stick to the baking sheet even with parchment, so carefully turn them with a sturdy spatula. Serve with your favorite dips.