These delicious Zucchini Balls with Herbed Rice and Creamy Garlic Sauce are a flavorful and satisfying vegetarian dish that can be enjoyed as a main course or a hearty side. The zucchini balls are a delightful combination of grated zucchini, ricotta cheese, Parmesan, and breadcrumbs, perfectly seasoned with Herbs of Provence. Paired with a fragrant rice pilaf and a creamy garlic sauce, this dish is packed with texture and taste. Whether you’re looking for a meatless meal option or something unique to serve at your next dinner party, this recipe is sure to impress!
Ingredients:
For the Zucchini Balls:
- 2 medium zucchini
- Salt (for sprinkling on zucchini)
- 200g (1 cup) ricotta cheese
- 80g (1/2 cup) breadcrumbs
- 1 teaspoon Herbs of Provence (or mixed Italian herbs)
- 60g (1/4 cup) Parmesan cheese, grated
- 1 egg
For the Rice:
- 250g (1 cup) rice
- 1 onion, chopped
- 4 tablespoons olive oil
- 1 carrot, grated
- 500ml (2 cups) water
- 1 teaspoon salt
- Black pepper, to taste
- Your favorite spices, to taste (optional)
For the Garlic Sauce:
- 50g (1/4 cup) Greek yogurt
- 50g (1/4 cup) mayonnaise
- 1-2 garlic cloves, minced (to taste)
- Fresh dill, chopped (to taste)
Instructions:
- Prepare the Zucchini Balls:
- Grate the zucchini and place them in a colander. Sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture.
- Afterward, take a clean kitchen towel or paper towels and press down firmly to extract as much liquid as you can.
- In a large bowl, combine the drained grated zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, grated Parmesan cheese, and the egg. Mix until well combined.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Shape the zucchini mixture into small balls, about the size of a walnut, and place them on the prepared baking sheet.
- Bake the Zucchini Balls:
- Bake the zucchini balls in the preheated oven for 20-25 minutes, or until they are golden and firm.
- Prepare the Rice Pilaf:
- While the zucchini balls are baking, heat the olive oil in a large skillet over medium heat.
- Add the grated carrot and cook for another 2 minutes.
- Then, add the rice and cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted.
- Pour in the water, add the salt and black pepper, and any other favorite spices you like.
- Allow the mixture to reach a boil, then lower the heat, cover the pot, and let it simmer for approximately 15 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Fluff the rice with a fork before serving.
- Make the Garlic Sauce:
- In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, and chopped fresh dill.
- Mix well and adjust the garlic and salt to taste. Set aside until ready to serve.
- Serve:
- Serve the baked zucchini balls over the rice pilaf, with a generous drizzle of the creamy garlic sauce on top.
Conclusion:
This dish of Zucchini Balls with Herbed Rice and Creamy Garlic Sauce is a beautiful blend of textures and flavors that will leave you feeling satisfied and nourished. The crispy, cheesy zucchini balls are light and delicious, while the herbed rice provides a comforting base. The creamy garlic sauce ties everything together with a burst of fresh, tangy flavor. Perfect for vegetarians and meat-lovers alike, this dish is a versatile option for lunch, dinner, or even as an appetizer for special occasions.
Zucchini Balls with Herbed Rice and Creamy Garlic Sauce
A delicious vegetarian dish featuring zucchiniballs paired with herbed rice and a creamy garlic sauce, perfect as a maincourse or a flavorful side.
- 2 medium zucchini
- Salt (for sprinkling on zucchini)
- 200 g 1 cup ricotta cheese
- 80 g 1/2 cup breadcrumbs
- 1 teaspoon Herbs of Provence (or mixed Italian herbs)
- 60 g 1/4 cup Parmesan cheese, grated
- 1 egg
- 250 g 1 cup rice
- 1 onion (chopped)
- 4 tablespoons olive oil
- 1 carrot (grated)
- 500 ml 2 cups water
- 1 teaspoon salt
- Black pepper (to taste)
- Your favorite spices (to taste (optional))
- 50 g 1/4 cup Greek yogurt
- 50 g 1/4 cup mayonnaise
- 1-2 garlic cloves (minced (to taste))
- Fresh dill (chopped (to taste))
- Prepare the Zucchini Balls:
- o Grate the zucchini and place them in a colander. Sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture.
- o Afterward, take a clean kitchen towel or paper towels and press down firmly to extract as much liquid as you can.
- o In a large bowl, combine the drained grated zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, grated Parmesan cheese, and the egg. Mix until well combined.
- o Preheat the oven to 375°F (190°C).
- o Line a baking sheet with parchment paper.
- o Shape the zucchini mixture into small balls, about the size of a walnut, and place them on the prepared baking sheet.
- Bake the Zucchini Balls:
- o Bake the zucchini balls in the preheated oven for 20-25 minutes, or until they are golden and firm.
- Prepare the Rice Pilaf:
- o While the zucchini balls are baking, heat the olive oil in a large skillet over medium heat.
- o Add the grated carrot and cook for another 2 minutes.
- o Then, add the rice and cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted.
- o Pour in the water, add the salt and black pepper, and any other favorite spices you like.
- o Allow the mixture to reach a boil, then lower the heat, cover the pot, and let it simmer for approximately 15 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- o Fluff the rice with a fork before serving.
- Make the Garlic Sauce:
- o In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, and chopped fresh dill.
- o Mix well and adjust the garlic and salt to taste. Set aside until ready to serve.
- Serve:
- o Serve the baked zucchini balls over the rice pilaf, with a generous drizzle of the creamy garlic sauce on top.