Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
1 tablespoon chia seeds
3 tablespoons warm water
2 teaspoons olive oil
1 red onion, diced
4 garlic cloves
2 pounds grated zucchini
½ teaspoon salt
⅛ teaspoon ground pepper
¼ teaspoon cumin
pinch ground cayenne (or to taste)
½ teaspoon dried thyme
½ cup chopped fresh basil
1½ cup breadcrumbs
¼ cup nutritional yeast
Instructions
Preheat oven to 375F. Line a baking sheet with parchment paper or spray lightly with oil.
Mix together the chia seed and warm water and then set aside.
Heat the oil in a large saute pan and then add the garlic and onions. Cook for 5-7 minutes until onions are soft and translucent.
Add the zucchini, salt and pepper and cook for another 5-8 minutes until zucchini is soft and has released most its water.
Strain the zucchini over the sink with a colander to get all the moisture out.
In a large bowl, combine the chia seed, zucchini mixture and all other ingredients and then stir thoroughly until it is a uniform mixture.
Roll into 1" balls and place on baking sheet.
Spray tops of neat balls lightly with oil and then bake for 15 minutes. Carefully flip neat balls over and bake for an additional 10 minutes.
Serve and enjoy :).
TO FREEZE: Instead of preparing to bake these, after rolling the balls, place in a single layer on a baking sheet. Cover lightly with plastic. After they are individually frozen, combine them in freezer safe bags for later use.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/09/21/zucchini-neatballs/