Turkish Zucchini Balls Recipe

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To cook your turkey zucchini meatballs, place them on a baking tray and bake them at 400 degrees for about 20 minutes. Tip – If they are not …

1. The first thing to do after washing and drying the zucchini is to shred it. Cut off the ends. Then, using a box grater, with one hand hold onto the grater and place the other hand on the squash. Run it up and down until all of it has been shredded.
2. You then need to take some cheesecloth, paper towels, or coffee filters to squeeze the water out of the squash. Take a small amount of shredded zucchini at one time and place it in the cloth and squeeze, squeeze, squeeze…..once you have all of the water out of it, then squeeze it one more time to make sure that it’s as dry as possible.
3. Now you need to put the turkey in a large bowl.
4. Add the shredded zucchini to the bowl.

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Zucchini boats stuffed with veggies and bread crumbs. I like to make this for dinner/ lunch, but it can also be made as an appetizer. To do this you can cut the zucchini boats into smaller pieces after they have cooked. You can also substitute vegetables and herbs of your choice in this recipe. You can use cooking spray on the baking pan in place of the olive oil.

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Mix grated zucchini and potatoes with chopped green onion. Pour cheese, beaten egg and salt. Mix a fork well. Add in flour and combine them all …

Rating: 4/5(2)
1. Mix grated zucchini and potatoes with chopped green onion.
2. Pour cheese, beaten egg and salt. Mix a fork well.
3. Add in flour and combine them all well.
4. Heat oil and leave 1 tsp of the mixture in hot oil.

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Roll into balls and place n a plate or tray and refrigerate for 30 minutes to 1 hour. Heat a few tablespoons of oil in a frying pan and shallow fry the balls

Rating: 3.5/5(3)
1. Grate the zucchini and place in a colander to drain for 10 minutes.
2. Place into a clean cloth and squeeze until almost dry.
3. Place in a large mixing bowl and add all of the other ingredients, except for the oil, andmix really well.
4. Roll into balls and place n a plate or tray and refrigerate for 30 minutes to 1 hour.

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Squeeze the zucchini so that any excess moisture comes out. (I use a nut bag) Place in a bowl and add the remaining ingredients (except the coconut …

Rating: 4/5(3)
1. Place the chilli and ginger in a food processor. Add 3 tablespoons of water and blend to a paste,
2. Grate the zucchini and place in a colander (or sieve). Sprinkle with salt and leave for 30 minutes. (This is to remove the excess water).

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Low Carb Recipes; Low Cholesterol Recipes; Low Fat Recipes; Low Sodium Recipes; Mediterranean Diet Recipes; Whole30 Recipes; Holidays & …

Rating: 4/5(2)
1. Mix zucchini, onion, carrot, garlic, celery root, anise seed, celery seed, salt, and pepper together in a bowl. Gradually stir in flour until you have a soft, wet dough that sticks to your hands.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Drop dough by tablespoons into the skillet, and fry on both sides until lightly browned.

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1 cup olive oil, for frying Method TOSS SALT through zucchini and place in a sieve with a bowl underneath. Leave to drain for an hour. Place

1. TOSS SALT through zucchini and place in a sieve with a bowl underneath. Leave to drain for an hour. Place yoghurt and lemon zest in a bowl. Pound garlic and salt in a mortar with a pestle until a paste forms. Add this to the yoghurt then stir through. Reserve.
2. SQUEEZE EXCESS MOISTURE from zucchini and place in a large bowl (you should have about 750g left). Add grated haloumi, dill, pepper, breadcrumbs and egg. Stir to combine; mixture should be dry enough to handle. Do not leave to sit for an extended time as more liquid may leech from the zucchini, making the mixture more difficult to handle (fry as soon as you've made the mixture).
3. DIVIDE MIX into amounts a bit bigger than a golf ball and form into patties.
4. HEAT OIL in a large non-stick frying pan over medium heat. Shallow fry for 2 minutes on each side or until golden brown and heated through. Serve fritters on a platter with lemon and garlic yoghurt.

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Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.

Rating: 5/5(59)
1. Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
2. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
3. In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.

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Instructions Add teabags to boiling water and let seep for as long as possible (the longer you let it seep the stronger the flavour). Add Natvia and taste, add more if needed to sweeten to your preference. Add gelatine and stir well. Pour into …

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1 medium (2-1/2" dia) Onions 1 cup, chopped Zucchini 1 dash Salt 1 dash Pepper 2 extra large Egg 1 tbsp Dill weed 3/4 cup grated Carrots 2 tbsp Vegetable oil …

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Wring dry the zucchini in small batches, using a cheesecloth. You should be left with 2 cups of shredded zucchini. In a large bowl, add zucchini, coconut flour, baking powder, …

1. Preheat oven to 400°F. Line a large baking sheet with silicone baking mat.
2. Wring dry the zucchini in small batches, using a cheesecloth. You should be left with 2 cups of shredded zucchini.
3. In a large bowl, add zucchini, coconut flour, baking powder, and eggs. Mix until everything is evenly combined.
4. In a microwave-safe bowl, add cheese. Melt cheese in microwave. This should take about 1 minute to completely melt. You should melt the cheese in 20 second intervals so that you don't risk burning or overcooking the cheese. Stir after each interval, until cheese is completely melted and uniformly smooth.

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1 medium zucchini grated (about 2 cups) ⅓ cup coconut flour 1 tablespoon nutritional yeast ½ teaspoon salt 4 cloves garlic 2 tablespoons fresh oregano finely chopped 1 …

Rating: 4.5/5(4)
1. Preheat oven to 400°F.
2. Mix all ingredients except olive oil in a medium bowl.
3. Drizzle olive oil on 1-2 rimmed baking pans.
4. Shape meat mixture into 21 meatballs and place on prepared baking pans.

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fresh thyme leaves, pepper, salt, dried herbs, zucchini, feta cheese and 2 more Low-Carb Zucchini Toast The Hearty Soul garlic powder, salt, basil, almond flour, eggs, zucchini, oregano and 2 more Low Carb Zucchini Fritters Tasty Low …

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You can make low carb zucchini recipes sweet or savory! Most veggies only fall into the savory category, but zucchini also makes yummy (lightened up!) low carb desserts.

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Zucchini Noodles 1 ½ tbsp olive oil 2 garlic cloves minced 5 medium zucchini spiralized salt to taste Instructions Meatballs Preheat oven to 375F. Line a large baking sheet …

1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
2. Add all marinara sauce ingredients to a blender. Blend on low speed until pureed.
3. Add oil and garlic to large skillet. Bring to medium high heat. Once oil is heated, add in zucchini. Cook until zucchini is tender but still crisp. Add salt as needed. Drain water from zucchini noodles.
4. Add zucchini noodles to meal prep containers. Add about 5 meatballs to each container. Add 4-5 tbsp of sauce to each meal prep. I recommend storing the sauce in a small container to be added when ready to eat. You will have a lot of leftover sauce, which you can store for a future recipe.

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1 medium zucchini diced ¼ cup red bell pepper diced 8 eggs ¼ Tablespoons heavy cream ¼ teaspoon seasoned salt or to taste ½ teaspoon dry mustard ¼ teaspoon black pepper ½ cup shredded cheddar cheese divided Instructions Preheat oven to 400°F. Cook bacon in an 8" skillet until crisp. Remove bacon from pan and set aside. Reserve bacon fat in the pan.

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These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce. Ingredients cooking spray 1 tsp olive oil 2 garlic cloves, crushed 1 1/4 lbs unpeeled zucchini, grated 1/2 tsp kosher salt

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Frequently Asked Questions

How to make zucchini balls?

Zucchini balls are great option for vegetarians. These make perfect snack too! Mix grated zucchini and potatoes with chopped green onion. Pour cheese, beaten egg and salt. Mix a fork well. Add in flour and combine them all well. Heat oil and leave 1 tsp of the mixture in hot oil.

Are zucchini balls keto friendly?

These cheesy zucchini balls are delicious keto appetizers or snacks with only 1.6 grams of net carbs per serving. Those baked keto zucchini balls are perfect snacks or appetizers with a delicious cheesy texture and garlic flavor.

What are vegetarian zucchini meatballs made of?

These vegetarian Zucchini Meatballs are delicious! Made with grated zucchini, Pecorino Romano, basil, bread crumbs and egg with a pomodoro sauce. SavedList Home Recipes Recipes by Course » Appetizers Breakfast & Brunch Dessert Drinks Lunch Dinner Recipes Sides Salad Snacks Soup Spiralizer Recipes by Ingredient » Beef Chicken Recipes Fish

How to cook zucchini noodles with meatballs?

Drain water from zucchini noodles. Add zucchini noodles to meal prep containers. Add about 5 meatballs to each container. Add 4-5 tbsp of sauce to each meal prep. I recommend storing the sauce in a small container to be added when ready to eat. You will have a lot of leftover sauce, which you can store for a future recipe.

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