In a medium frying pan add the olive oil, chopped zucchini, minced garlic, salt and water. Cook covered on medium low heat for approximately 10-15 minutes (make sure the zucchini does not brown, you want it tender), remove cover and continue to cook on low until the water has evaporated and zucchini is tender.
Transfer the zucchini to a large bowl and mash with a fork. To the bowl add the shredded mozzarella, parmesan cheese, egg, bread crumbs (¼ cup + 2 tablespoons), parsley and pepper, combine gently until compact.
Form into 19 balls, then roll the zucchini balls in the ¼ cup of bread crumbs, place on a plate, cover with plastic and refrigerate for at least an hour*.
Remove from the fridge and either deep fry in hot oil (350 F / 180 C) until golden, or pan fry in a little hot oil, turn once or twice until golden, or bake in a pre heated 350F / 180C oven for approximately 25-30 minutes, turning halfway through. Sprinkle with a little salt before serving. Enjoy/!
*Can be refrigerated overnight and cooked the next day.
Notes
You can serve these with a marinara sauce, buffalo blue cheese dipping sauce, honey mustard dipping sauce or even a creamy parmesan sauce. Or why not choose one of your favorites!?Any leftovers should be stored in an airtight container and refrigerated. They will keep for 2-3 days in the fridge. You could re-heat either with a microwave or in the oven.They can also be frozen either baked or raw, if baked place in a freezer bag or container. If they are unbaked then place the balls on a cookie sheet and freeze until firm, transfer to a freezer container or bag in a layer separated with parchment paper. Both ways will keep for up to a month in the freezer.