Posted By Cindy on March 7, 2016
1 cup grated zucchini (1 large or 2 small zucchinis)
1/4 cup chopped greens (spinach, kale, arugula) optional
1/3 cup diced onion
2 to 4 cloves diced garlic
1 egg, slightly beaten
1/2 cup grated good quality cheddar (or a bit more if you have a cheese vice like me)
Salt, pepper, Italian seasoning
Panko bread crumbs approximately 1/2 cup then more for final coating
Panko bread crumbs are preferred over regular bread crumbs for the “crunch factor.”
Note: While this is a meatless recipe it does use an egg so it is not completely vegan. You may sub the egg with Ener-G Egg Replacer, silken tofu, or other to make it a truly vegan recipe. We are not vegans, we just try to eat healthy.
Preheat oven to 400°F. Sautée onions and garlic. Grate zucchini and squeeze out excess liquid using clean towel. Chop greens if using. Add sautéed onions and garlic to zucchini and greens. Add slightly beaten egg and cheddar.
Add enough Panko bread crumbs to make the mixture cohesive but still wet.
Roll mixture into about twelve 1 to 1.5 inch diameter balls. Line a baking sheet with parchment paper or foil and lightly coat with olive oil spray or other cooking spray.
Roll each ball lightly in Panko crumbs then place on baking sheet. Lightly spray the veggie balls with oil before placing in the oven.
Turn every 8 to 10 minutes. Bake a total of 20-25 minutes until brown and crunchy. Let stand for a few minutes before serving. Dip in marinara. Try them with Pop’s Homemade Marinara recipe that Drew makes, based on a recipe his father has made for years. Delicious!