If you’re looking for a vegetarian dish that’s both nutritious and satisfying, these Baked Zucchini Ricotta Balls served with Herbed Rice Pilaf are a perfect choice. This wholesome meal combines the lightness of zucchini, the creaminess of ricotta, and the savory depth of Parmesan and herbs. It’s ideal for lunch, dinner, or even as a hearty side dish. Plus, the rice pilaf complements the soft zucchini balls with its aromatic blend of sautéed vegetables and Greek-inspired flavors.
Cooking Time
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Zucchini Balls:
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2 medium zucchinis
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1 tsp salt
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200g (7 oz) ricotta cheese
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100g (3.5 oz) breadcrumbs
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60g (2 oz) grated Parmesan cheese
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1 tsp Herbs de Provence
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1 egg
For the Rice Pilaf:
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1 onion, chopped
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1 tbsp olive oil
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1 carrot, grated
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250g (1 1/4 cups) rice
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Salt and black pepper to taste
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500ml (2 cups) water
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2 tbsp Greek yogurt
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2 tbsp mayonnaise
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A handful of fresh parsley, chopped
Step-by-Step Cooking Directions
1. Prepare the Zucchini:
Grate the zucchini into a bowl and sprinkle with salt. Let it rest for about 10 minutes to release excess moisture. Squeeze the zucchini thoroughly with your hands or a cheesecloth to remove as much liquid as possible.
2. Mix the Ingredients:
In a large bowl, combine the drained zucchini with ricotta cheese, breadcrumbs, grated Parmesan, Herbs de Provence, and a beaten egg. Stir until everything is well combined into a sticky mixture.
3. Shape the Balls:
Using your hands, shape the mixture into small balls, about the size of a golf ball. Place them on a parchment-lined baking sheet.
4. Bake the Zucchini Balls:
Preheat the oven to 200°C (390°F). Bake the zucchini balls for 30 minutes, or until golden and slightly crisp on the outside.
5. Prepare the Rice Pilaf:
While the balls bake, sauté the chopped onion in olive oil over medium heat until translucent. Add the grated carrot and continue frying for 3–5 minutes.
6. Cook the Rice:
Add rinsed rice to the pan, season with salt and black pepper, and pour in the water. Cover with a lid and cook over low heat for 25 minutes without lifting the lid.
7. Finish the Pilaf:
Once the rice is cooked, fluff it with a fork and stir in the Greek yogurt, mayonnaise, and chopped parsley for creaminess and freshness.
8. Serve and Enjoy:
Serve the warm zucchini balls on a plate alongside the herbed rice pilaf. Garnish with extra parsley if desired.
Nutritional Information (Per Serving – Approximate)
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Calories: 410
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Protein: 14g
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Carbohydrates: 48g
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Fat: 18g
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Fiber: 4g
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Calcium: 20% DV
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Vitamin A: 60% DV
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Iron: 15% DV
The Origins and Popularity of the Recipe
Zucchini-based dishes have long been popular in Mediterranean and European cuisines. Italy, in particular, is known for using zucchini in frittatas, pastas, and vegetarian patties. The idea of forming them into baked balls is a modern twist that fits today’s desire for healthier, oven-baked alternatives to fried food. Paired with a Greek-style rice pilaf, this dish bridges Southern European and Middle Eastern flavors, bringing together aromatic herbs, creamy textures, and hearty grains.
Reasons Why You’ll Love the Recipe
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Nutritious & filling: High in fiber and protein, yet light and fresh.
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Vegetarian-friendly: A great meatless alternative full of flavor.
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Simple ingredients: Most are pantry staples or easy to find.
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Kid-friendly: Mild in taste and easy to eat with fingers.
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Great for meal prep: Zucchini balls and rice store well in the fridge.
Health Benefits
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Zucchini is low in calories and rich in water and fiber, aiding digestion.
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Ricotta is a good source of protein and calcium.
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Parmesan provides a strong dose of calcium and phosphorus.
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Rice is a gluten-free source of energy and provides B vitamins.
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Greek yogurt adds probiotics and protein to the meal.
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Parsley supports kidney health and freshens breath naturally.
Serving Suggestions
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Plate the zucchini balls on a bed of rice with a dollop of extra yogurt on top.
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Add a green salad or cucumber-tomato side to complete the meal.
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Drizzle with tahini sauce or garlic aioli for extra richness.
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Pack the zucchini balls with pilaf in a lunchbox—they’re delicious even at room temperature.
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Serve as a light dinner with soup or a vegetable broth.
Common Mistakes to Avoid
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Skipping the zucchini draining step: Leads to soggy balls that fall apart.
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Not using parchment paper: The balls may stick to the tray and lose shape.
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Overbaking: Watch closely at the 25-minute mark to prevent drying out.
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Using cooked rice in the pilaf: Start with raw rice for best texture.
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Overmixing the zucchini mixture: Handle gently to keep the texture light.
Pairing Recommendations
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Beverages: Pair with mint lemonade, white wine (like Pinot Grigio), or herbal iced tea.
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Soups: Serve with tomato basil soup or lentil soup.
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Appetizers: Complement with hummus and pita or Greek dolmas.
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Desserts: End with a fruit salad or honey-drizzled Greek yogurt.
Cooking Tips
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Use a cookie scoop to make evenly sized zucchini balls.
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Add a bit of lemon zest or chili flakes to the rice for extra flavor.
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If your mixture feels too wet, add an extra tablespoon of breadcrumbs.
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Stir parsley into the pilaf just before serving to preserve freshness.
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Make the mixture ahead and chill it to help the balls hold shape better when rolling.
Similar Recipes to Try
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Baked Spinach and Feta Balls
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Greek Zucchini Fritters (Kolokithokeftedes)
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Ricotta and Spinach Stuffed Shells
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Mediterranean Chickpea Patties
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Vegetable Rice Pilaf with Lemon Yogurt
Variations to Try
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Vegan version: Use plant-based ricotta and a flaxseed egg substitute.
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Add protein: Mix chopped cooked chicken into the rice pilaf.
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Spicy twist: Add crushed red pepper or harissa to the zucchini mix.
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Gluten-free: Substitute breadcrumbs with almond flour or gluten-free panko.
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Cheesy core: Insert a small cube of mozzarella in the center of each zucchini ball before baking.
Ingredient Spotlight: Ricotta Cheese
Ricotta is an Italian whey cheese known for its creamy texture and mild flavor. It’s made from the leftover whey of other cheeses like mozzarella and is packed with protein and calcium. Ricotta also contains selenium, a key antioxidant. Its smooth texture makes it ideal for both savory and sweet dishes—from pasta fillings to cheesecakes. In this recipe, it helps bind the zucchini while adding creaminess and richness without being heavy.
Conclusion Paragraph
Baked Zucchini Ricotta Balls with Herbed Rice Pilaf offer a flavorful, wholesome, and satisfying meal that highlights the best of Mediterranean vegetarian cooking. The simplicity of the ingredients, the ease of preparation, and the balanced nutrition make this dish a favorite for families, foodies, and beginner cooks alike. Whether you’re looking to reduce meat in your diet or just want a new way to enjoy zucchini, this recipe is a delicious place to start. Make it once, and it might just become a go-to meal in your kitchen.
10 Comprehensive Frequently Asked Questions
1. Can I make these zucchini balls in advance?
Yes! You can shape and refrigerate the balls up to 24 hours ahead before baking.
2. Can I freeze the zucchini ricotta balls?
Absolutely. Freeze them raw or baked in an airtight container for up to 2 months.
3. Can I pan-fry instead of baking?
Yes, but use a non-stick pan and minimal oil to keep them from falling apart.
4. What kind of rice should I use?
Long-grain white rice or basmati works best for pilaf texture.
5. Is mayonnaise necessary in the rice?
It adds creaminess, but you can omit it or use all yogurt instead.
6. How do I make the balls crispier?
Brush them with olive oil before baking or bake an extra 5–7 minutes.
7. Can I use another cheese instead of ricotta?
Yes—cottage cheese or soft goat cheese can work well too.
8. What herbs can I substitute for Herbs de Provence?
Try Italian seasoning, dried oregano, or thyme.
9. Can I serve these with a sauce?
Definitely! Try marinara, tzatziki, garlic yogurt, or pesto.
10. Is this dish suitable for kids?
Yes. The mild flavors and fun shapes make it appealing to children.