A Taste of Summer from My Grandmother’s Kitchen
Every summer, my grandmother would stroll to the village market with her woven basket in hand, picking the freshest zucchini still warm from the sun. She’d bring them home and whip up one of her seasonal favorites—boulettes de courgettes au four, or oven-baked zucchini balls. Golden on the outside, soft and tender inside, these little veggie gems were always a hit, especially served with a tangy yogurt dip or her famous homemade tomato sauce.
Today, I’m bringing you my own take on that beloved dish—updated for modern kitchens but still rooted in that rustic French-Mediterranean tradition. These oven-baked zucchini balls are healthy, light, and totally irresistible.
Ingredients (Serves 4)
- 3 medium zucchini (about 600g), grated
- 1 egg
- 100g breadcrumbs
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 80g grated cheese (Parmesan or crumbled feta)
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil (for greasing the baking tray)
Instructions
1. Prep the Zucchini
- Grate the zucchini and place it in a colander with a sprinkle of salt.
- Let sit for 20 minutes to release moisture, then squeeze out as much liquid as possible using a clean towel or cheesecloth.
2. Mix the Ingredients
- In a large mixing bowl, combine the squeezed zucchini, egg, breadcrumbs, onion, garlic, cheese, and parsley.
- Season with salt and pepper.
- Mix until well combined. The mixture should be thick enough to hold its shape—add extra breadcrumbs if needed.
3. Form and Bake
- Preheat the oven to 200°C (400°F).
- Line a baking sheet with parchment paper and lightly grease it.
- Shape the mixture into small balls (about the size of a walnut) and place them on the tray.
- Bake for 20–25 minutes, turning halfway, until golden and slightly crispy.
Serving Suggestions
These zucchini balls are so versatile! Here are some of my favorite ways to serve them:
- With a lemon yogurt sauce – mix Greek yogurt, lemon zest, and a pinch of garlic.
- Topped with a light tomato sauce – perfect for a Mediterranean meal.
- In a pita wrap – add lettuce, cucumber, and your favorite dressing for a veggie-packed sandwich.
- Over couscous or quinoa – turn them into a complete protein-rich meal.
Chef’s Tips
- Want it vegan? Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water.
- Need extra crunch? Roll the balls in panko before baking.
- Make-ahead: Freeze uncooked balls on a tray, then transfer to a bag. Bake directly from frozen, adding 5 minutes to cook time.
Why Zucchini?
Zucchini is rich in water, low in calories, and a great source of fiber, vitamin C, and antioxidants. It’s also wonderfully adaptable to different flavors, making it a staple in summer recipes.
Why Bake Instead of Fry?
Oven-baking uses far less oil, keeping the recipe light and heart-healthy without sacrificing texture or flavor. Plus, it’s hands-off—no standing at the stove needed!
Tried This Recipe?
I’d love to hear about it! Leave a comment below, or tag your boulettes on Instagram with #ZucchiniBites. Whether you served them hot from the oven or in a pita with sauce, your spin is welcome here!
Recipe Summary
| Category | Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|---|
| Lunch | 15 min | 25 min | 40 min | 4 |