Courgette Balls

Baked Courgette Balls made with grated courgettes, feta cheese and spring onions, some delicious and healthy bites that are full of goodness. They are super easy to make with a few ingredients, and can be served as an appetizer with a nice tzatziki or an yogurt dip, or even enjoyed as meatballs with pasta, rice or mash.

Like many other seasonal vegetables, courgettes or zucchini are at their best at this time of the year. They tend to be one of those veggies that we don't really know what to do with, apart from the classic courgette fritters.

But they are also great in any stir fry, casseroles, frittatas, roasted together with other veggies for a nice side dish, and many more. And, let's not forget the very popular low carb courgette "spaghetti".

Now, these courgette bites are packed with all the nature's goodness, and they make a fantastic finger food on hot days when comfort food isn't really an option. I served them with tzatziki, and they were absolutely delicious.

But another great idea would be to serve them instead of meatballs with spaghetti, mashed potatoes or rice for a healthy vegetarian option, and that would give us a wholesome main course that everyone will love.

Jump to:

• Ingredients used
• Step-by-step photos and instructions
• Expert tips
• Other courgette recipes
• Courgette Balls

Ingredients used

• plain flour - for coating the balls with. I find that flour works better than breadcrumbs for coating for an even baking
• breadcrumbs - absorb the moisture of the grated courgette and help keep them together
• egg - it's the biding agent, the balls would fall apart easily without it
• courgettes / zucchini - I used 3 medium-sized ones
• black pepper - adds a nice peppery touch
• spring onions - I prefer them over regular onions are they add a subtle fresh touch
• mint - adds a lovely flavour
• feta cheese - or cow's cheese
• cooking oil spray - you can swap it for regular oil if you don't have any

Step-by-step photos and instructions

• Grate the courgettes on the coarse side of the grater, add a pinch of salt, and set them aside for 15-20 minutes
• Either use you hands or transfer the grated courgettes to a cheesecloth to squeeze out as much liquid as you can
• In a large bowl, add the courgettes, crumbled cheese, chopped spring onions and mint, egg, breadcrumbs and black pepper, and mix well to get a paste
• With wet hands, shape balls out of the courgette mixture, mine were the size of a golf ball
• Coat them with flour, shaking off the excess flour
• Arrange them on a non-stick baking tray, and spray generously with the oil spray
• Bake in the preheated oven at 200 degrees Celsius (400 Fahrenheit) for 25 minutes, turning them half the way through

Expert tips

Shaping the courgette balls can be pretty messy but washing off the build-up mixture often helps a lot, otherwise they start sticking to your hands. Make sure you shake off the excess flour, we only need a thin layer.

Using either regular oil or oil pray is essential for getting a nice golden brown colour, and for preventing them from sticking to the baking tray - I good tray makes such a difference here!

If you don't want the oven on, you can also fry these courgette balls, just add enough oil to cover them to a deep pan, and fry in batches until they get a lovely light brown colour.

Make sure you transfer them to a plate lined with kitchen paper to absorb the excess oil, or they can end up rather greasy.

Other courgette recipes

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