Name: Baked zucchini balls with rice and garlic dip
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium zucchinis; salt; 200 g ricotta (≈ 1 cup); 80 g breadcrumbs (≈ ½ cup); 60 g grated Parmesan (≈ ¼ cup); 1 egg; 1–2 teaspoons Provencal herbs (or your favorite herbs); 250 g rice (1 cup); 1 small onion, finely chopped; 1 carrot, coarsely grated; 4 tablespoons olive oil; 500 ml water (2 cups); 1 teaspoon salt, black pepper, optionally your favorite spices; 50 g Greek yogurt (¼ cup); 50 g mayonnaise (¼ cup); 1–2 cloves garlic, crushed (to taste); a handful of chopped fresh dill; a pinch of salt

Preparation procedure

Preparation of the zucchinis Coarsely grate the zucchinis, lightly salt them and let them release their juice for 10 minutes. Then thoroughly squeeze them in a cloth or through cheesecloth.
Mixture for the balls In a bowl mix the squeezed zucchini, ricotta, breadcrumbs, Parmesan, egg and herbs. Salt and, if needed, lightly pepper. The consistency should be moldable; if it is too loose, add a little breadcrumbs.
Shaping and baking Form smaller balls from the mixture (about 3–4 cm in diameter) and place them on a baking sheet lined with parchment paper. Bake in an oven preheated to 200 °C for about 25–30 minutes, until golden and set. Turn the baking sheet halfway through baking.
Rice Rinse the rice in cold water until the water runs clear. Heat the oil in a pan, sauté the onion until translucent, add the carrot and sauté for 3–5 minutes. Stir in the rice, pour in the water, salt and season. Cover and cook over low heat for 18–20 minutes (do not uncover). Then remove from the heat and let rest for 5 minutes, fluff with a fork.
Dip Mix the yogurt with the mayonnaise, garlic, dill and a pinch of salt. Let chill briefly.
Serving Divide the fluffed rice onto plates, add the hot zucchini balls and serve with the garlic dip. Sprinkle with fresh dill.

Total preparation time 55–60 minutes

Servings 4

Note 1 cup = 250 ml

Tips for guaranteed results

Thoroughly squeezing the zucchini is key to a firm consistency without the need to add excess breadcrumbs.
For an extra crispy surface, lightly spray the balls with oil or brush them.
Ricotta can be replaced with full-fat soft quark; the flavor will be slightly cheesier and the texture firmer.
The balls are also great cold for a lunchbox and pair excellently with tomato salsa.

Conclusion

Baked zucchini balls are light, tasty and ready without unnecessary frying. Ricotta keeps them juicy, Parmesan adds umami and the herbs add freshness. With simple seasoned rice and a quick dill-garlic dip you have a balanced meal on the table that will disappear in no time.