Rice and Zucchini Balls

Rice and zucchini balls are a versatile and tasty dish that can also be served as an appetizer. Here’s the recipe:

Ingredients

• 200 g of rice
• 2 medium zucchinis
• 1 egg
• 50 g of grated Parmesan cheese
• Breadcrumbs (as needed)
• Salt and pepper to taste
• Extra-virgin olive oil (for frying or oven-baking)
• Aromatic herbs to taste (basil, mint, or parsley)

Preparation

1. Cook the rice in salted water according to the cooking time instructions on the package, then drain and let it cool.
2. In the meantime, grate the zucchinis with a large-hole grater, squeeze them to remove excess water, and place them in a bowl.
3. Add the cooled rice, egg, Parmesan, salt, pepper, and chopped aromatic herbs to the bowl with the zucchinis. Mix the mixture well.
4. Add enough breadcrumbs to obtain a moldable mixture that is not too sticky.
5. Form the mixture into balls with your hands, roll them in breadcrumbs, and place them on a plate.
6. You can choose to cook them in two ways: fry them in hot oil until they become golden or bake them in the oven at 180 °C for about 20 minutes, until golden.

The rice and zucchini balls can be served hot or at room temperature. If you prefer, you can serve them with a dipping sauce such as a yogurt sauce or a light tomato sauce.

Fun Facts

These balls are perfect for using up leftover rice and can be enriched with other cheeses, such as mozzarella or feta, or with bits of cooked ham for a non-vegetarian variant.