I make this salad with zucchini balls on busy weeknights, when I want something warm and fresh on the same plate — golden, tender bites straight from the pan over cool, crisp lettuce are exactly that. It takes about 30 minutes from seven everyday ingredients, and the balsamic dressing comes together while the balls fry. Treat it as a light vegan dinner for two, and get the bowl to the table before the balls cool.
Ingredients for the Salad With Zucchini Balls
- 1 lb (450 g) zucchini (about 2 medium)
- 2.6 oz (75 g) dry bread crumbs (use vegan breadcrumbs — no milk or egg)
- 7 oz (200 g) fresh lettuce leaves
- 1–2 tbsp (7–14 g) ground flaxseed
- ½ cup (120 ml) olive oil total, divided: ¼ cup (60 ml) for frying + ¼ cup (60 ml) for the dressing
- 1 tbsp (15 ml) balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Peel the zucchini and coarsely grate it into a large bowl.
- Squeeze the grated zucchini firmly (a clean kitchen towel works well) and pour off all the released liquid.
- Add the bread crumbs and ground flaxseed to the squeezed zucchini, season with salt and pepper, and mix well until everything holds together.
- Roll the mixture into walnut-size balls — you should get about 14.
- Heat ¼ cup (60 ml) of the olive oil (for frying) in a pan over medium-high heat and fry the zucchini balls for 2–3 minutes, turning them, until golden on all sides.
- For the dressing, whisk the balsamic vinegar with ¼ cup (60 ml) of the olive oil (the dressing portion), salt, and pepper.
- Place the chopped lettuce leaves in a salad bowl, pour the dressing over them, and toss to coat.
- Arrange the warm zucchini balls on top of the dressed lettuce and serve immediately, before the balls cool.
Nutrition Per Serving
Servings: 2. Values are calculated from the ingredient list, assuming the full ¼ cup (60 ml) dressing oil plus about half of the ¼ cup (60 ml) frying oil (~2 tbsp / 30 ml) is absorbed — about 90 ml (3 fl oz) of oil total:
- Calories: 600
- Carbs: 40 g
- Protein: 10 g
- Fat: 45 g
Pro Tips
- Squeeze the grated zucchini thoroughly — a clean kitchen towel or cheesecloth removes far more liquid than your hands alone, and drier pulp means crispier balls that hold their shape.
- Fry in a single layer without crowding the pan, and give each ball a minute undisturbed before turning so a golden crust sets instead of steaming.
- Mix the ground flaxseed through the bread crumbs before adding them to the zucchini, so the binder hydrates evenly and no bite ends up crumbly.
- The source recipe just says «season» — I use that step for a pinch of dried oregano and garlic powder in the ball mixture for extra flavor with zero extra work.
- Dress the lettuce first and add the balls at the very last moment: the warm-and-crisp contrast is the whole point of this dish.
Frequently Asked Questions
Can I make the salad with zucchini balls ahead of time?
The salad eats best when the balls are warm and the lettuce is crisp, so I assemble it right before serving. You can grate and squeeze the zucchini, mix the filling, and roll the balls up to a day ahead — keep them covered in the fridge and fry just before dressing the greens.
What can I use instead of bread crumbs in the zucchini balls?
Rolled oats blitzed in a blender, almond meal, or gluten-free bread crumbs all work as a 1:1 swap by weight — 2.6 oz (75 g). The crumb’s job is to soak up the leftover moisture from the zucchini, so whatever you use, keep the ratio the same.
How do I keep the zucchini balls from falling apart?
Two things matter: squeeze as much liquid as possible out of the grated zucchini, and leave the balls undisturbed in the pan for a minute before turning so the crust sets. The ground flaxseed is the binder here — don’t skip it, and mix it evenly through the crumbs.
What should I serve with salad with zucchini balls?
For a light vegan dinner, add crusty bread or a handful of cooked grains on the side. As a starter course, split the salad between 4 plates and follow it with a pasta or soup main — since the balls are best warm, have the rest of the meal ready before you start frying.
Enjoy! This salad with zucchini balls is one of those rare dishes that tastes like more work than it was — serve it hot and crisp the moment it is ready, and it will earn a spot in your weeknight rotation too.
Recipe Card
Salad With Zucchini Balls
Ingredients
Method
- Peel the zucchini and coarsely grate it into a large bowl.
- Squeeze the grated zucchini firmly (a clean kitchen towel works well) and pour off all the released liquid.
- Add the bread crumbs and ground flaxseed to the squeezed zucchini, season with salt and pepper, and mix well until everything holds together.
- Roll the mixture into walnut-size balls — you should get about 14.
- Heat ¼ cup (60 ml) of the olive oil (for frying) in a pan over medium-high heat and fry the zucchini balls for 2–3 minutes, turning them, until golden on all sides.
- For the dressing, whisk the balsamic vinegar with ¼ cup (60 ml) of the olive oil (the dressing portion), salt, and pepper.
- Place the chopped lettuce leaves in a salad bowl, pour the dressing over them, and toss to coat.
- Arrange the warm zucchini balls on top of the dressed lettuce and serve immediately, before the balls cool.
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