Baked Zucchini Dumplings
These savory dumplings are made with grated zucchini, fresh herbs, cheese, and breadcrumbs — baked until golden and crispy. They’re naturally vegetarian, easy to make, and pair beautifully with a yogurt dip, tomato sauce, or in a mezze spread.
Time:
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time:~50 minutes
Ingredients
2 medium zucchini, grated
1/2 tsp salt (for drawing out moisture)
1/3 cup grated Parmesan cheese (or crumbled feta)
1/2 cup breadcrumbs (whole wheat or panko)
1 large egg
1 garlic clove, minced
2 tbsp chopped fresh parsley or dill
1/2 tsp dried oregano
Freshly ground black pepper, to taste
Optional: 2 tbsp finely chopped onion or green onion
Olive oil spray (for baking)
Instructions
1.Prep the Zucchini:
Grate zucchini, place in a colander, sprinkle with salt, and let sit for **10 minutes.
Squeeze out as much moisture as possible using a clean towel or cheesecloth.
2. Make the Dough:
In a bowl, mix the drained zucchini with egg, cheese, breadcrumbs, garlic, herbs, and seasonings.
If too wet, add more breadcrumbs, 1 tbsp at a time, until you can form dough-like balls.
3. Shape the Dumplings:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper and lightly grease it.
Roll mixture into balls (\~1 tbsp each) and place on the sheet. Flatten slightly if desired.
4. Bake:
Lightly spray or brush dumplings with olive oil.
Bake for 25–30 minutes,flipping halfway, until golden and slightly crisp.
5. Serve:
Enjoy warm with a yogurt-herb dip, tzatziki, or marinara sauce.
Tips & Variations
Mix: Mix in cooked quinoa or a spoonful of ricotta.
Make it gluten-free: Use almond flour or gluten-free breadcrumbs.
Pan-fry version: For extra crispiness, pan-fry in olive oil over medium heat.
Nutritional information
Calories:~150 kcal
Protein: 6g
Carbs: 12g
Fat: 8g
Fiber: 2g
Sugar: 2g
Sodium:~230mg