Baked Zucchini and Potato Balls

These healthy and crunchy bad boys will cheer up any menu you like. 



  • 400 g zucchini 

  • 300 g potatoes, boiled and peeled

  • 60 g fresh grated Parmigiano Reggiano

  • 1 egg 

  • parsley or chervil

  • breadcrumbs (about 2 tbsp)

  • salt and pepper 

  • EVO Oil

Baked Zucchini and Potato Balls


  • Grate raw zucchini, squeeze them well and transfer them to a bowl. 

  • Mash the potatoes, and chop the parsley or chervil.

  • Add the breadcrumbs (about 2 tbsp), the egg, salt, pepper, the mashed potatoes and the parsley to the bowl. 

  • Combine well. The mixture should be moist but still hold its shape when rolled into balls. If it is too sticky add a little extra breadcrumbs.

  • Place some breadcrumbs on a plate. Moisten your hands, and shape the mixture into neat, round balls. Place them on the plate and roll through until totally coated with breadcrumbs.

  • Oil a baking sheet, place the balls on in a single layer (not overcrowd the sheet). Sprinkle the surface of the balls with EVO oil.

  • Bake in a static oven pre-heated at 210-230 ° C for about 15-20 min. For the last few minutes, turn on the grill for a crunchy breading.

Baked Zucchini and Potato Balls


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Recipe by Mad & Delicacy