250g (1 cup) rice
1 onion, chopped
4 tablespoons olive oil
1 carrot, grated
500ml (2 cups) water
1 teaspoon salt
Black pepper
Your favorite spices (optional)
For the Garlic Sauce:
50g (1/4 cup) Greek yogurt
50g (1/4 cup) mayonnaise
Garlic, minced (to taste)
Fresh dill, chopped
Directions:
Prepare the Zucchini:
Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes to draw out excess moisture.
After 10 minutes, squeeze out the excess water from the zucchini using a clean kitchen towel or cheesecloth.
Make the Zucchini Balls:
In a large mixing bowl, combine the grated zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, Parmesan cheese, and egg. Mix well until fully incorporated.
Shape the mixture into small balls.
Bake the Zucchini Balls:
Preheat the oven to 200°C (400°F).
Place the zucchini balls on a baking sheet lined with parchment paper.
Bake for 30 minutes, or until golden brown and firm.
Prepare the Rice:
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