Ich backe kleine Zucchini Feta Bällchen und die Küche riecht nach warmem Käse und Kräutern. Wir kneten eine saftige Masse und formen Kugeln. Sie landen auf dem Blech und bekommen einen Hauch Öl. Im Ofen werden die Ränder knusprig und das Innere bleibt weich. Das macht Spaß und geht fix. Dieses Rezept passt in meinen Ordner Vegetarische Rezepte. Freunde fragen oft nach Ideen für den Ofen. Ich nenne Rosenkohl Aus Dem Ofen und ich nenne Fisch Aus Dem Ofen. Viele mögen Spitzkohl Aus Dem Ofen. Zum Fest plane ich gern Weihnachtsessen Aus Dem Ofen. An kalten Tagen wärmt Tomatensuppe Aus Dem Ofen. Und mein Vater wünscht Gulaschsuppe Aus Dem Ofen. Heute kochen wir etwas Kleines für alle, die Fingerfood lieben. Die Bällchen schmecken pur, mit Joghurt Dip oder mit Salat. Die Kruste knackt leise bei jedem Biss. Der Feta bringt Salz und die Zucchini bringt Saft. Petersilie gibt Frische. Oregano bringt Tiefe. Wir essen sie heiß. Wir essen sie kalt. Sie kommen mit auf den Balkon oder an den Schreibtisch. Ich backe gleich eine zweite Ladung, denn sie verschwinden schnell.
Table of Contents
- 1 Key Takeaways
- 2 Easy Knusprige Zucchini Feta Bällchen aus dem Ofen Recipe
- 3 Ingredients for Knusprige Zucchini Feta Bällchen aus dem Ofen
- 4 How to Make Knusprige Zucchini Feta Bällchen aus dem Ofen
- 5 Tips for Making Knusprige Zucchini Feta Bällchen aus dem Ofen
- 6 Making Knusprige Zucchini Feta Bällchen aus dem Ofen Ahead of Time
- 7 Storing Leftover Knusprige Zucchini Feta Bällchen aus dem Ofen
- 8 Try these Snack next
- 9 Knusprige Zucchini Feta Bällchen aus dem Ofen
- 10 Nutrition
1 Key Takeaways
We bake small zucchini feta bites and we keep things simple. The outside turns crisp and the center stays soft. The bake fits weeknights and parties. I cook it at home for friends and for myself. I write as Emilia for Emilia Rezepte and I share the full story on Emilia Rezepte at https://www.emiliarezepte.com. Vegetarische Rezepte sits at the heart of this idea and it shapes how we season and how we serve it. Vegetarische Rezepte gives us range and it frees the plate from meat without losing flavor.
The mix comes together fast. We grate zucchini and press out water. We fold in feta and herbs and crumbs. We roll small balls and set them on a tray. Heat does the rest. Each bite carries salt from cheese and freshness from parsley. I like a cool yogurt dip on the side.
The method stays steady and kind. The steps run short and clear which helps new cooks. The ingredients sit in most kitchens. Clean up stays light. You can scale the batch for a crowd. You can pack the bites for lunch. Short keywords help search and planning so I tag Zucchini and Feta and Ofenrezepte to keep the pantry in mind.
2 Easy Knusprige Zucchini Feta Bällchen aus dem Ofen Recipe
I reach for simple tools and a clean board. I start with two bowls and a sheet pan. I write and test as Emilia and I post on Emilia Rezepte at https://www.emiliarezepte.com where home cooks come for calm steps and kind flavor. Vegetarische Rezepte stands right here in the first lines so we stay on track. Vegetarische Rezepte also means we lean on texture and herbs. That keeps the bite lively without much fuss.
Short list long payoff. Zucchini brings moisture. Feta brings salt. Parmesan brings depth. Parsley brightens each bite. Garlic and onion give warmth. Bread crumbs bind the mix. A touch of lemon lifts the finish. I drizzle a little oil for a thin shell that shatters under the tooth.
This bake sits with small plates. It pairs with a crisp salad or a tomato soup. It works as a game snack or a quick dinner with flatbread. Longtail ideas for planning include knusprige Zucchini Bällchen and einfaches vegetarisches Ofenrezept and Zucchini Feta Bällchen backen so the recipe stays easy to find when you scroll your notes.
3 Ingredients for Knusprige Zucchini Feta Bällchen aus dem Ofen
Zucchini grated and well squeezed Water hides in zucchini. Press it out with a towel. Dry strands hold shape and give a tender center. The bite stays light and fresh.
Feta crumbled fine Feta gives salt and a creamy pull. Small crumbs spread even. Each ball gets a hit of tang and a soft melt.
Parmesan finely grated Parmesan brings nutty depth. Fine shreds melt and bind. The crust tastes richer and the inside tastes round.
Bread crumbs plain The crumbs tie the mix and help brown the shell. If the mix feels wet add a spoon more. If it feels dry add a splash of oil.
Eggs beaten Eggs knit the strands and the cheese. The balls hold through the bake. The crumb turns tender not tough.
Onion very fine Small dice soften fast. The flavor stays sweet and gentle. No big chunks in a small ball.
Garlic minced One clove feels mellow. Two cloves feel bold. I like one and a half for balance.
Parsley chopped Fresh leaves cool the bite. Stems add snap. Stir them in near the end so the color stays bright.
Oregano dried A pinch adds warmth. It plays nice with both cheeses. The scent fills the kitchen as the tray bakes.
Lemon zest fine A small burst wakes the mix. The finish turns clean. Guests ask what makes it pop and you smile.
Salt and black pepper Season the mix with a light hand. Feta already brings salt. Taste and adjust right before rolling.
Olive oil for brushing A thin coat helps the crust crisp. The color turns golden and the tray releases with ease.
4 How to Make Knusprige Zucchini Feta Bällchen aus dem Ofen
step 1 Heat the oven to two hundred Celsius and line a tray with paper. Set a rack in the center. This sets the base for even color.
step 2 Grate zucchini. Sprinkle a little salt. Wait five minutes. Wrap in a towel and squeeze hard. Dry zucchini keeps shape and crisp edges.
step 3 Mix zucchini feta parmesan eggs bread crumbs onion garlic parsley oregano lemon zest salt and pepper in a bowl. Stir until the mass looks even and holds.
step 4 Roll small balls with damp hands. Set them on the tray with a little space between. Brush the tops with olive oil for light shine.
step 5 Bake for twenty to twenty five minutes. Turn the balls once for even color. Pull the tray when the shells look golden and firm.
step 6 Rest the balls for two minutes. Serve warm with yogurt and lemon. Keep a few for lunch if you can resist.
5 Tips for Making Knusprige Zucchini Feta Bällchen aus dem Ofen
Squeeze more than you think. Dry strands give the right bite. If the mix still feels loose add a spoon of crumbs. If it feels stiff fold in a spoon of yogurt for softness.
Chop small for a smooth ball. Fine onion and garlic blend into the mix. Large bits break the shape. Keep sizes even and the bake turns neat.
Use a small scoop for speed. The tray fills fast and the balls match in size. Even size means even cook. Serve with a green salad or a bowl of tomato soup that leans on Vegetarische Rezepte for a full table.
6 Making Knusprige Zucchini Feta Bällchen aus dem Ofen Ahead of Time
Mix and roll the balls and chill them on a tray. Cover and hold for one day. Brush with oil and bake when guests arrive. The crust still turns crisp and the center stays soft.
You can freeze raw balls on a tray. Move them to a bag once solid. Bake from frozen. Add a few minutes to the time. The shell browns and the inside warms through.
For meal prep bake the batch and cool. Pack with dip and lemon wedges. This helps lunch stay calm and bright. A semantic for the main idea fits here so I say vegetarische Küche which keeps the focus on Vegetarische Rezepte without sounding forced.
7 Storing Leftover Knusprige Zucchini Feta Bällchen aus dem Ofen
Cool the bites on the tray. Move to a box with a paper towel. Seal and chill for three days. Reheat in a hot oven for five minutes. The crust wakes up and turns crisp again.
For quick snacks pack two or three with a small cup of yogurt dip. Add cucumber and tomato for crunch. This builds a small plate that fits late work nights or a short lunch break.
If you track categories in your notes tag Rezepte ohne Fleisch which acts as a second semantic for the main idea. It points you back to Vegetarische Rezepte when you plan the week.
8 Try these Snack next
[yarpp]9 Knusprige Zucchini Feta Bällchen aus dem Ofen
Vegetarische Rezepte Knusprige Zucchini Feta Bällchen aus dem Ofen
Zutaten
- 3 mittelgroße Zucchini gerieben etwa 600 g
- 200 g Feta zerbröselt
- 2 Eier
- 100 g Semmelbrösel
- 50 g Parmesan fein gerieben
- 2 Knoblauchzehen fein gehackt
- 1 kleine Zwiebel sehr fein gewürfelt
- 1 Bund Petersilie gehackt
- 1 TL Oregano getrocknet
- Abrieb einer halben Zitrone
- Salz und Pfeffer
- 2 EL Olivenöl plus etwas für das Blech
Anleitung
- Den Ofen auf 200 C Ober Unterhitze vorheizen und ein Blech mit Backpapier belegen
- Zucchini grob reiben leicht salzen fünf Minuten stehen lassen und dann in einem sauberen Tuch sehr gut ausdrücken
- Feta Eier Semmelbrösel Parmesan Knoblauch Zwiebel Petersilie Oregano Zitronenabrieb Salz und Pfeffer mit den Zucchini in einer Schüssel mischen
- Aus der Masse kleine Bällchen formen auf das Blech setzen und mit Olivenöl bepinseln
- Im Ofen 20 bis 25 Minuten backen bis die Kugeln goldbraun sind nach der Hälfte der Zeit wenden
- Kurz abkühlen lassen und warm mit Joghurt Dip servieren oder kalt als Snack genießen
10 Nutrition
One serving holds about two hundred ten calories and a balanced mix of protein fat and carbs. Salt stays in check since we season with a light hand. Pair the bites with a bowl of greens for a steady plate that fills without feeling heavy. A third semantic sits here as vegetarische Gerichte which keeps the theme clear and supports Vegetarische Rezepte in a natural way.
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