Baked zucchini balls recipe inspired by: Cuyahoga Valley National Park, Ohio
This fun appetizer is inspired by the historic agricultural practices in Ohio’s Cuyahoga Valley, from Native American crop cultivation thousands of years ago to modern-day farming and gardening.
Native Americans started growing crops like corn, beans and squash—collectively known as the “three sisters”—as well as melons and apples in what is now Cuyahoga Valley National Park as early as 2,800 years ago, according to the National Park Service.
In the 1800s, settlers continued growing corn, but also cultivated wheat, oats, potatoes, apples and many other garden vegetables and fruits, including squash.
Combined with Cuyahoga Valley’s boom of cheese factories in the 19th century—you read more about that in my national park-inspired three cheese pizza recipe here—this brings us to this delicious baked squash balls recipe, which calls for zucchini and cheese, along with a handful of other ingredients.
I also particularly like the appropriateness of the name of this recipe. These little zucchini balls do, in fact, look like actual squash balls.
Anyway, let’s get to the baked squash balls recipe, which is why you’re here in the first place, I assume!
Cuyahoga Valley Oven-Baked Squash Balls
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 15 squash balls
- Calories per serving (one baked squash ball): 43
These little squash balls, which in this case could also more specifically be called zucchini balls, make for a delicious, fun and, above all, healthy appetizer.
Making them is super-easy. You don’t have to do much more than mixing ingredients in a bowl, making little balls with your hands and popping them in a preheated oven.
Done and ready in about 30 minutes and with very little effort!
Serve this national park-inspired appetizer with homemade marinara sauce or your favorite dipping sauce. Ranch, blue cheese dressing, aioli or even plain ketchup… whatever you like, it’ll work with these squash balls.
Necessary Kitchen Tools
- Large mixing bowl
- Large baking sheet
- Silicone spatula
- Box grater
- Cutting boards
- Chef’s knife
- Tablespoon
- Measuring cups
- Parchment paper
Cuyahoga Valley Oven-Baked Squash Balls Recipe
Inspired by the centuries-old farming history of the Cuyahoga Valley, from Native Americans more than a millennium ago to 19th-century and modern-day farms, this oven-baked squash balls recipe makes a fun and healthy appetizer.
Ingredients
- 2 cups zucchini, shredded
- 2 garlic cloves, grated
- 2 eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon chives, chopped
- Salt and pepper
Instructions
- Preheat oven with rack in the lower third to 425°F.
- In a large mixing bowl, combine all the ingredients thoroughly with a silicone spatula. Season with salt and pepper and stir again.
- Line a large baking sheet with parchment paper.
- Use your hands to make little balls of the zucchini mixture. Aim for the size of an actual squash ball or ping pong ball. Place them on the parchment-lined baking sheet.
- Bake squash balls until firm and slightly browned, about 20-25 minutes.
- Switch oven to broil and broil for 1-2 minutes, watching closely, until the tops start browning.
- Serve immediately with your favorite dipping sauce.
- Enjoy!
Notes
Note: You can use any type of summer squash instead of zucchini. This recipe works beautifully with everything from yellow and crookneck squash to tatuma and tromboncino squash varieties.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 43Total Fat 2gSaturated Fat 1gCholesterol 28mgSodium 117mgCarbohydrates 4gFiber 0gSugar 1gProtein 3g
A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.
