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Zucchini Balls with Feta

Zucchini Balls with Feta

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I shared a recipe a while back for Zucchini Balls. However, when I changed my blog name it seems to have disappeared or I may have deleted it in error. Not that I mind, I prefer these Zucchini Balls with Feta.

The previous recipe used Ricotta and I found that it wasn’t as flavourful as these.

Holidays are over, kids are back to school and college from tomorrow so I’m trying to get back into routine. No more holiday food and junk, I’m trying to keep it as healthy as I can. Well, for now at least.

I have my moments where I can do only so much veggies and salads and then it’s back to comfort food. I do things in moderation so it’s ok…trying to make myself feel less guilty I think…..hahaha!

When my 10 year old asked what’s for dinner and we mentioned Zucchini balls. He seemed horrified, well he doesn’t know there’s nothing else for dinner but Zucchini Balls with Feta served with some Orzo and Marinara Sauce.

You can have it with a dip if you prefer to. I think it’s a delicious meat-free dinner and so does my hubby, the rest can starve. I remember when I was young I was told to eat what was cooked or starve.

I think I’m going to start that line too, or is it too late…lol!

For these Zucchini balls I did add a little dash of lemon but if you don’t enjoy the tanginess you can totally leave it out. The feta may be enough to handle.

I also mention that you can add some salt but please go easy with it. The feta is salty enough already so you may not need much or maybe no salt at all.

I also don’t deep fry the balls, I add a few tablespoons of oil to the pan and shallow fry them, just enough to crisp the outsides.

We certainly enjoy these Zucchini Balls so I hope you do too.



Easy Zucchini Balls with Feta

Zucchini Balls with Feta

Delicious Zucchini Balls made with Feta
Course Appetizer, Main Course
Prep Time 20 minutes
Cook Time 5 minutes


  • 350 gram/9 small zucchini grated
  • 1/2 cup crumbled feta
  • 1/2 cup bread crumbs
  • 1&1/2 tspn Ina Parmaan Garlic and Herb seasoning
  • 1 tspn red chilli flakes
  • 1/2 tspn minced garlic (optional)
  • juice of half lemon (only if required)
  • Pepper
  • 3 tbsp olive oil


  • Grate the Zucchini and set aside for 5 minutes. After 5 minutes squeeze out the excess water
  • Mix in all the other ingredients except the salt and lemon juice. Add the lemon juice only if you want it a little tangy
  • Add salt if required
  • Heat oil and shallow fry until golden and crisp on the outside


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