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 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.