Zucchini Balls in Marinara 

EARTH ANGEL VEGAN’S ZUCCHINI BALLS IN MARINARA were so darn good!  Zucchini is already dominating my garden and these were amazing.  I love having another texture to eat with my pasta.  They were not too difficult to make but you may need to play with the wet dry to get the right ball rolling consistency.  I feel like the amount of liquid in each zucchini varies. Well just give them a try!  I might add red pepper flakes next time to make them spicy…

Recipe: Preheat oven to 375 and line a baking sheet with parchment.  

1 medium zucchini grated (should give you about 2 cups

1/2 sweet yellow onion finely chopped

1/2 large red bell pepper finely chopped

1 tablespoon Wildtree Garlic Galore (or 1 teaspoon garlic powder with a dash of salt) 

1 teaspoon italian seasoning

2 Tablespoons tomato paste

1/2 cup chickpea flour for slurry

1-2 cups whole wheat panko  crumbs (i get oil free) (or 2 cloves fresh garlic minced) 

1/2 cup vegetable broth for slurry plus some for cooking the veggies

And your favorite Marinara Sauce

Add the grated zucchini to a colander and sprinkle with a little salt to draw the water out and let it sit while you chop the onion and pepper.  Squeeze out as much zucchini water as you can and add all the vegetables to a non stick pan (I love my scan pan).  Start to cook them over medium heat stirring frequently as the water in them starts to steam off.  Add the spices and a tablespoon or two of broth as needed to keep from sticking and keep cooking until they get tender.  Add the tomato paste and more broth as needed to cook them down with out being runny.  Make a slurry of 1/2 cup veggie broth and 1/2 cup chickpea flour.  When the veggies seem soft pour the slurry into the veggies and cook until thick and bubbly.  Turn it off and let it cool.

You want it pasty to roll and they will stick to you hands.  Add more vegetable broth to get this consistency (like cookie dough).   Cool until it is good and rollable but still sticks to your fingers.  Take a tablespoon full and roll it into the panko that you have put in a shallow dish.  Make sure the ball is covered in crumbs and place on parchment on a baking sheet.

Bake 20 to 30 minutes until crispy on the outside and serve on your favorite pasta covered with marinara!

I love to use Wildtree Garlic Galore spice blend in recipes like this… If you don’t have it just use garlic powder with a dash of salt.

You can purchase Garlic Galore at http://www.mywildtree.com/gerri

Shop online at that site, pay online and it will be delivered to your door.  I recommend the absolutely onion seasoning blend and the Worcestershire sauce (vegan) too.  The balsamic vinegars are delicious.  All organic and preservative free!


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