1. Prepare the Zucchini:
Grate the zucchini into a bowl and sprinkle with salt. Let it rest for about 10 minutes to release excess moisture. Squeeze the zucchini thoroughly with your hands or a cheesecloth to remove as much liquid as possible.
2. Mix the Ingredients:
In a large bowl, combine the drained zucchini with ricotta cheese, breadcrumbs, grated Parmesan, Herbs de Provence, and a beaten egg. Stir until everything is well combined into a sticky mixture.
3. Shape the Balls:
Using your hands, shape the mixture into small balls, about the size of a golf ball. Place them on a parchment-lined baking sheet.
4. Bake the Zucchini Balls:
Preheat the oven to 200°C (390°F). Bake the zucchini balls for 30 minutes, or until golden and slightly crisp on the outside.
5. Prepare the Rice Pilaf:
While the balls bake, sauté the chopped onion in olive oil over medium heat until translucent. Add the grated carrot and continue frying for 3–5 minutes.
6. Cook the Rice:
Add rinsed rice to the pan, season with salt and black pepper, and pour in the water. Cover with a lid and cook over low heat for 25 minutes without lifting the lid.
7. Finish the Pilaf:
Once the rice is cooked, fluff it with a fork and stir in the Greek yogurt, mayonnaise, and chopped parsley for creaminess and freshness.
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