Zucchini Cheese Balls

photo from dreamstime.com

Ingredients

1 1/2 cup shreaded raw zucchini, not peeled (about 1 large zucchini)
1 1/4 cup gluten-free bread crumbs plus 1/4 cup for rolling balls in before baking
1 tsp garlic powder
3 eggs
3/4 cup shredded Italian cheese blend
1/4 cup grated Parmesan cheese
Salt, pepper
1/4 c sesame, flax or chia seeds to roll balls in before baking

Instructions

1. Preheat oven to 350 degrees.
2. Wash the zucchini, remove the ends and grate using a large cheese grater.
3. Place the zucchini into a mixing bowl and add eggs, garlic, crumbs, cheese and salt & pepper. 
4. Mixture will become a moist batter that comes easily together. If the mixture is too thin and sticks to your hands add more bread crumbs until you can easily shape in 1" balls by rolling in your hands. 
5. Mix reserved gluten-free bread crumbs and seeds of choice together and toss rolled zucchini balls in to lightly coat the outside
6. Place balls onto a greased cookie sheet.
7. Bake for 20 minutes or until the outside is golden and crispy. Serve hot with marinara sauce or yogurt ranch dip

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