Serving: 4 persons

  • Zucchini (3 pieces)
  • Parmesan cheese (150 grams)
  • Nutmeg (1/2 tea spoon)
  • Dried oregano (2 tablespoons)
  • Bell pepper seasoning (1 tablespoon)
  • Canned tomato (800 ml)
  • Cherry tomatoes (250 grams)
  • 2 eggs
  • Breadcrumbs/panko (200 grams)
  • Fresh basil
  • Pinch of salt
  • Red onion
  • Garlic (2 cloves)


Preheat the oven to 200 degrees Celsius. 

Place the cherry tomatoes in a baking dish with a dash of olive oil and bake for about 20 minutes.

Grate the zucchini with a fine grater and collect it in a colander. Once the juice has been squeezed out, place the zucchini in a large bowl. *The juice coming from the zucchini must squeezed out properly. 

At the same time, bake the garlic and onion in a pan until nicely fried.

Add the other ingredients to the zucchini: nutmeg, dried oregano, 2/3 of the parmesan cheese, paprika powder/ bell pepper powder, fried garlic and onion, eggs and the breadcrumbs. Mix the zucchini and all added ingredients with your hands and make balls out of it: +/- 5-7 cm. 

Fry the zucchini balls until they have a nice crispy layer on all sides.

Take the baking dish with cherry tomatoes out of the oven and add the canned tomatoes together with the fresh basil (you can cut these into small pieces if you prefer). Add the zucchini balls. Sprinkle the remaining parmesan cheese over the dish.

Place in the oven for 8 minutes at 180 degrees celcius.

Enjoy your meal!

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