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Prepare the zucchini: Grate the zucchinis using a coarse grater. Once grated, place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help prevent the balls from becoming soggy.
Mix the ingredients: In a large bowl, combine the drained tuna, grated zucchini, egg, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs to help it hold together.
Form the balls: Using your hands, shape the mixture into small balls, about the size of a golf ball. You can make them smaller if you prefer bite-sized portions.
Cook the balls: Heat a little olive oil in a large frying pan over medium heat. Once the oil is hot, add the tuna and zucchini balls to the pan. Cook them for about 3-4 minutes per side, or until they’re golden brown and crispy on the outside and cooked through on the inside.
Serve: Remove the balls from the pan and drain on a paper towel to absorb any excess oil. Serve them warm, with a side of a fresh salad, a light dipping sauce (such as a yogurt-based or lemon-tahini sauce), or simply with a squeeze of fresh lemon juice.
Tips:
You can make these in advance and refrigerate them for a few hours before frying, which can help the flavors meld.
These zucchini and tuna balls can be baked in the oven as well. Preheat the oven to 375°F (190°C), place the balls on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping them halfway through.
This dish is light, healthy, and perfect for a summer meal or appetizer. Enjoy!
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