Savory Zucchini Balls

Preference: Parve
Difficulty: Easy
Occasion: Shabbat , Sukkot , Passover
Diet: Vegan , Gluten Free , Low Carb , Sugar Free , Vegetarian , Paleo , Pescetarian
Source: Family Table by Mishpacha Magazine

Recipe By Estee Kafra

Cooking and Prep: 40 m
Serves: 6
No Allergens

You will need big zucchini for this recipe. I used a melon balling tool — the same way as you would a melon. Make sure some of the skin stays on for a colorful effect.

Ingredients (7)

Main ingredients

oil, for sautéing, plus 1 tablespoon
3 onions, finely diced
2 large yellow and 2 large green zucchini, cut into balls with a melon baller
1–2 cloves garlic, finely minced or 1-2 cubes Gefen Frozen Garlic

X

Gefen Frozen Crushed Garlic
Haddar Kosher Salt, to taste

X

Haddar Kosher Salt
black pepper, to taste
4 tablespoons Italian parsley, finely chopped

Start Cooking

Prepare Zucchini Balls

In a heavy saucepan, heat the oil and add diced onions.
Sauté for five minutes and add zucchini balls.
Let cook for about 10 minutes, moving the pan constantly to make sure that all sides of the balls are evenly cooked.
Meanwhile, combine oil and minced garlic in a small bowl.
When the balls are just starting to get soft, add the oil-garlic mixture and cook for four to five more minutes, sprinkling with kosher salt and pepper.
Mix in parsley right before serving.