Mozzarella Stuffed Zucchini Balls

Mozzarella Stuffed Zucchini Balls are crispy on the outside with a surprise inside: a melty mozzarella center that stretches with every bite.

Crispy baked zucchini Parmesan balls with a hidden melty mozzarella center. Every bite has a cheese pull! They're a fun appetizer that feels special but uses simple ingredients, and they pair perfectly with warm marinara.

Why You’ll Love This Recipe

• Melty cheese surprise inside
• Baked and lighter
• Great party appetizer
• Kids love the cheese pull

Ingredients for Mozzarella Stuffed Zucchini Balls

• 2 medium zucchini, grated and squeezed dry
• 1 large egg
• 1/2 cup (50 g) grated Parmesan
• 3/4 cup (80 g) Italian breadcrumbs
• 2 cloves garlic, minced
• 1 tbsp chopped fresh basil
• 1/2 tsp salt and 1/4 tsp pepper
• 20 mini mozzarella balls (ciliegine) or mozzarella cubes
• Marinara, for dipping

Equipment You’ll Need

• Large mixing bowl and spatula
• Baking sheet lined with parchment, or a mini muffin tin
• Box grater or food processor
• Clean kitchen towel for squeezing out moisture
• Small cookie scoop for even-sized bites

Ingredient Notes

• Mozzarella: Mini mozzarella balls are perfectly sized.
• Breadcrumbs: Italian breadcrumbs add herbs and flavor.
• Basil: Fresh basil makes them taste like summer.

The Secret to Sealed, Melty Centers

To get that perfect cheese pull, the mozzarella needs to be completely wrapped in the zucchini mixture. Flatten the mixture in your palm, add the cheese, then cup your hand to close it around the center and roll gently. A short chill before baking helps the balls hold their shape so the cheese melts inside instead of leaking out.

Full measurements and printable instructions are in the recipe card below.

How to Make Mozzarella Stuffed Zucchini Balls

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

Step 2

Mix the zucchini, egg, Parmesan, breadcrumbs, garlic, basil, salt and pepper.

Step 3

Flatten a tablespoon of mixture in your palm, place a mozzarella ball in the center and roll to seal.

Step 4

Place on the baking sheet and spray lightly with oil.

Step 5

Bake 18-20 minutes until golden.

Step 6

Serve immediately with warm marinara.

Tips for the Best Results

• Seal the cheese completely so it doesn't leak.
• Serve hot for the best cheese pull.
• Chill the shaped balls 10 minutes before baking.

Variations to Try

• Use cheddar cubes inside.
• Add chopped spinach.
• Air fry for extra crunch.

What to Serve With It

Serve with marinara, pesto or garlic aioli as an appetizer or with pasta.

Storage and Reheating

Pat the mozzarella balls dry so they seal well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Perfect for Any Occasion

Mozzarella stuffed zucchini balls are a showstopper on any appetizer table. Serve them at parties, family gatherings and holiday dinners, or make them for a fun Friday night snack with the kids. They also go wonderfully next to a bowl of spaghetti for an Italian-style dinner that everyone at the table will love.

Make-Ahead and Freezing Tips

Shape and stuff the balls, then refrigerate them covered for up to 12 hours. For longer storage, freeze them unbaked on a tray, transfer to a bag, and bake from frozen at 400°F for about 25 minutes.

Frequently Asked Questions

Why did my cheese leak?

The ball wasn't fully sealed. Pinch the seams closed.

Can I air fry them?

Yes, at 375°F for 10-12 minutes.

Can I prep ahead?

Shape and refrigerate up to 12 hours, then bake.

Can I use string cheese?

Yes. Cut string cheese into 1/2-inch pieces for an easy substitute.

What sauce goes best with them?

Warm marinara is classic, but pesto or garlic aioli are delicious too.

Final Thoughts

Crispy outside, melty inside. These stuffed zucchini balls are pure fun to eat!

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