400 g zucchinis
20 g of parmesan (or 50 g of crumbled feta)
4 tablespoons of rice flour
4 tablespoons of wheat flour
Salt and pepper
2 tablespoons chopped fresh parsley and dill
1 pinch of garlic powder
4 tablespoons of oil
Wash, peel and grate the zucchini. Squeeze the veggie raspings between your hands and drain as much liquid as possible. Stir in the egg and oil, then season with salt, pepper, chopped parsley and dill, garlic and parmesan (or feta). While stirring, spoon in the rice and wheat flours. You can use just one of the 2 types of flour, keeping the quantity. The mixture should be as for a cake.
Using a spoon, shape the mixture into balls (they are quite misshapen before cooking) and place them on a baking sheet lined with baking paper.
Bake in a preheated oven at 200°C for about 20-25 minutes or until golden brown.
These zucchini balls are delicious both hot and at room temperature. In Bulgaria, they are often accompanied by a yogurt sauce, containing just plain yoghurt, whipped with a little salt, oil, fresh dill and pressed garlic.