Name: Baked Zucchini Balls with Ricotta and Herb Rice
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium zucchinis; 1 teaspoon salt; 200 g ricotta; 100 g breadcrumbs; 60 g finely grated Parmesan; 1 teaspoon Herbes de Provence; 1 egg; 1 onion; 1 tablespoon olive oil; 1 carrot, grated; 250 g rice; salt and freshly ground black pepper to taste; 500 ml water; 2 tablespoons Greek yogurt; 2 tablespoons mayonnaise; a handful of fresh parsley, chopped

Preparing the zucchini Grate the zucchini coarsely, salt it and let it sit for about 10 minutes to release its water. Then squeeze it thoroughly — this step is crucial so the balls hold their shape and don't become soggy.

Combining the ingredients Put the squeezed zucchini, ricotta, breadcrumbs, Parmesan, Herbes de Provence and the egg into a bowl. Mix everything well until a compact, slightly sticky mixture forms.

Shaping Shape the prepared mixture into balls the size of a golf ball and place them on a baking sheet lined with parchment paper.

Baking Preheat the oven to 200 °C. Bake the zucchini balls for approximately 30 minutes, until they turn golden and are slightly crispy on the surface.

Rice base Heat the olive oil in a pan, add the chopped onion and cook until translucent. Add the grated carrot and sauté for 3–5 minutes.

Cooking the rice Add the rice, season with salt and pepper, pour in the water and cover with a lid. Cook over low heat for about 25 minutes without stirring.

Seasoning the rice Fluff the cooked rice with a fork and stir in the Greek yogurt, mayonnaise and chopped parsley. The rice will gain a mild, creamy flavor.