Ingredients

For the Zucchini Balls:

• 2 zucchini
• Salt
• 200g (1 cup) ricotta cheese
• 80g (1/2 cup) breadcrumbs
• Herbs of Provence (to taste)
• 60g (1/4 cup) Parmesan cheese
• 1 egg

For the Rice:

• 250g (1 cup) rice
• 1 onion, finely chopped
• 4 tablespoons olive oil
• 1 carrot, grated
• 500ml (2 cups) water
• 1 teaspoon salt
• Black pepper (to taste)
• Optional: your favorite spices (e.g., turmeric, cumin, or paprika)

For the Garlic Sauce:

• 50g (1/4 cup) Greek yogurt
• 50g (1/4 cup) mayonnaise
• 1–2 cloves of garlic, minced
• Fresh dill, chopped (to taste)

Preparation Time

• Prep Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes

Servings

• Serves: 4

Nutrition Facts (Per Serving, Approximate)

• Calories: 420 kcal
• Protein: 15 g
• Carbohydrates: 40 g
• Fat: 20 g
• Fiber: 4 g
• Sugar: 5 g

Instructions

Step 1: Prepare the Zucchini Balls

1. Grate the zucchini into a bowl and sprinkle with salt. Let it sit for about 10 minutes to draw out the excess water.
2. Squeeze the grated zucchini using a clean kitchen towel or your hands to remove the water. Place the zucchini in a mixing bowl.
3. Add the ricotta cheese, breadcrumbs, Herbs of Provence, Parmesan cheese, and egg. Mix until a cohesive dough forms.
4. Shape the mixture into small balls, about the size of a golf ball. Set them aside on a tray.
5. Preheat your oven to 200°C (400°F) or heat oil in a skillet for frying.
6. If baking, place the zucchini balls on a parchment-lined baking sheet and bake for 20–25 minutes until golden brown. If frying, cook in batches over medium heat, turning frequently until crispy and golden.

Step 2: Cook the Rice

1. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the grated carrot and cook for another 3 minutes.
3. Add the rice and sauté for 2 minutes to coat the grains in the oil.
4. Pour in the water, add the salt, and bring to a boil.
5. Reduce the heat to low, cover, and let simmer for about 15–20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and season with black pepper and optional spices.

Step 3: Make the Garlic Sauce

1. In a small bowl, mix together the Greek yogurt, mayonnaise, minced garlic, and chopped dill.
2. Adjust the seasoning to taste, adding a pinch of salt if needed. Refrigerate until ready to serve.

Step 4: Assemble and Serve

1. Arrange the zucchini balls on a serving platter alongside the rice.
2. Drizzle the garlic sauce over the zucchini balls or serve it on the side as a dipping sauce.
3. Garnish with extra dill or Parmesan cheese for an elegant touch.

Explanation of the Recipe: Why It’s Timeless

This recipe is timeless because it blends simplicity with sophistication. Zucchini has been a staple in cuisines worldwide for generations, and pairing it with ricotta and Parmesan transforms it into something special. The rice side dish adds a comforting balance, while the garlic sauce offers a modern twist with its creamy, zesty flavor.

It’s also a dish that adapts to the seasons. In the summer, fresh zucchini and herbs shine, while in the winter, it offers warmth and nourishment. Its versatility makes it suitable for casual weeknight dinners or fancy dinner parties. Plus, the use of wholesome ingredients ensures it’s both delicious and nutritious.

FAQs

1. Can I make the zucchini balls vegan?
Yes! Substitute ricotta with mashed tofu or a plant-based ricotta alternative, and use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water).

2. Can I freeze the zucchini balls?
Yes. Freeze the uncooked balls on a tray until solid, then transfer to a freezer bag. Bake or fry directly from frozen, adding a few extra minutes of cooking time.

3. What other grains can I use instead of rice?
You can substitute rice with quinoa, bulgur, or couscous for a different texture and flavor.

4. How can I make the sauce lighter?
Replace mayonnaise with additional Greek yogurt for a lower-fat option.

Tips for Perfect Zucchini Balls with Rice and Garlic Sauce

1. Drain the Zucchini Well:
   Properly draining the zucchini ensures the balls hold their shape and don’t fall apart during cooking.
2. Customize the Herb Blend:
   Feel free to experiment with spices like paprika, cumin, or cayenne for a unique flavor profile.
3. Make It Gluten-Free:
   Use gluten-free breadcrumbs in the zucchini balls and swap regular flour in the sauce with cornstarch if needed.
4. Use Fresh Herbs:
   Fresh dill and parsley elevate the flavors in the sauce and the zucchini balls.

Storage Tips

1. Refrigeration:
   Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.
2. Freezing:
   The zucchini balls can be frozen raw or cooked. Freeze on a tray before transferring to a container. Reheat in the oven or air fryer straight from the freezer.
3. Sauce Storage:
   Store the garlic sauce in the refrigerator for up to 3 days. Stir well before serving.

Conclusion

Zucchini Balls with Rice and Garlic Sauce is a meal that celebrates the beauty of wholesome ingredients and timeless techniques. The crispy zucchini balls provide bursts of cheesy, herby goodness, complemented perfectly by the tender rice and creamy garlic sauce. It’s a dish that’s as satisfying to prepare as it is to eat.

Whether you’re looking for a comforting meal for your family or an impressive dish for a gathering, this recipe has you covered. Its versatility, simplicity, and depth of flavor ensure it’ll remain a staple in your kitchen. So gather your ingredients, embrace the process, and indulge in this delightful creation!