Baked Zucchini and Potato Balls Served with Mustard Mayonnaise

Serve these baked Zucchini and Potato balls as appetisers with Mustard mayonnaise as a dipping sauce. Even your picky eaters will be crazy about it, and they will not hesitate to ask for more. You can also accompany these with a glass of chilled Rosè, or with a glass of an Italian red wine.

Baked Potato Zucchini Balls


Zucchini Potato Balls

4 servings
Preparation Time: 15 minCooking Time: 20 min
35 min
Baked Potato Zucchini Balls


  • 400g zucchini
  • 300g potatoes, boiled and peeled
  • 60g fresh grated Parmigiano Reggiano
  • 1 egg
  • parsley or chervil
  • breadcrumbs (about 2 tbsp + more to roll the balls in)
  • salt and pepper
  • EVO Oil


  • Grate the zucchini, squeeze them well and transfer them to a bowl.
  • Mash the potatoes, and chop the parsley, or chervil.
  • Add the breadcrumbs (about 2 tbsp), the egg, salt, pepper, the mashed potatoes and the parsley to the bowl.
  • Combine well. The mixture should be moist but still hold its shape when rolled into balls. If it is too sticky add a little extra breadcrumbs.
  • Place some breadcrumbs on a plate. Moisten your hands, and shape the mixture into neat, round balls. Place them on the plate and roll through until totally coated with breadcrumbs.
  • Oil a baking sheet, place the balls on in a single layer (not overcrowd the sheet). Sprinkle the surface of the balls with EVO oil.
  • Bake in a static oven pre-heated at 210-230°C for about 15-20 min. For the last few minutes, turn on the grill for a crunchy breading.

TIPS: Serve with Mustard Mayonnaise

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