Zucchini + Halloumi Balls | Gluten Free, Low FODMAP

It took me quite a few tries to get this recipe right! I wanted to skip the salting and squeezing part, so it would be quicker to prepare, but it just wasn’t working. But now, now you will find a delicious recipe, that uses up some zucchini, is easy to form into balls to cook, and isn’t that much longer to prepare.

Zucchini + Halloumi Balls


About 20 (1 tbsp worth, in each ball)


  • 300gm of whole zucchini, which is about 2 small or 1 medium zucchini, (should make about 2 cups once ends are chopped off & they are finely grated)
  • 2 tsp fine salt
  • 180gm block of halloumi (or firm Fetta), grated
  • 1 free-range egg
  • 2 cups ‘fresh’ gluten free breadcrumbs (about 100gm gf bread, 2 small slices of mixed seed GF bread)
  • 2 to 3 tablespoons of fresh, chopped herbs (basil, oregano, dill, flat leaf parsley, chives, spring onion greens) or 1 tsp dried ground mixed herbs
  • 2 tsps roast onion infused oil
  • 1 tsp garlic infused oil
  • 3 to 4 tablespoons oil for shallow frying (I use coconut or macadamia oil)


  • 1 tsp ground coriander
  • 1 tsp sumac
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1 piece of salt preserved lemon, finely diced


  1. Finely grate the zucchini (using a food processor or stand grater). Add salt & toss. Place in a sieve over a bowl, allow to sit for about 20 minutes. Then rinse with some cool tap water, and press or squeeze the zucchini to release the juices. You can squeeze it by pressing the zucchini into the sieve with a spoon, but I find squeezing it with your hands is more effective. You can scoop the zucchini up into cheesecloth/ muslin to squeeze it, if you prefer.
  2. Finely grate the halloumi. I use a 2mm grating blade in my food processor but you can use a stand grater. Set aside.
  3. Remove grater plate, add blade to chop your slices of gluten free bread to make fresh breadcrumbs (they won’t be super fine like you get with dried breadcrumbs).
  4. lnto the food processor with the breadcrumbs, add the grated halloumi, and the grated/ rinsed/ drained zucchini, plus the egg, herbs and infused oils (and spices/ preserved lemon if you are using it). Blend until just combined.
  5. Roll 1 to 2 tbsp amounts into balls, and place on a plate. Repeat until mix is all used.
  6. Heat frypan over medium heat, add oil
  7. Fry zucchini balls in batches until golden brown on the outside and cooked through. Set cooked balls on to a plate, drain on paper towel, if you like. Repeat until all balls are cooked.
  8. Serve with Tzatziki, or Sweet Chilli Sauce, as a snack or entree, or serve on pasta/ zoodles for dinner.


  • These are so good cold, so perfect for a picnic or school/ work lunch. They go great in wraps as lunch the next day too.
  • To freeze, allow to cool, then transfer into a freezer-proof container, using baking paper between layers. You can reheat from frozen, in a microwave dish, about 2 to 3 minutes for a small batch


  • For burger patties, scoop out 3 to 4 tbsp. of mix, and flatten into burger patties, or use a patty maker. Cook on a bbq, grill or frypan for about 10 to 15 minutes, turning once, until cooked through. Makes about 10.


  • Halloumi or haloumi, however you choose to spell it, is a Cypriot semi-hard, unripened, brined cheese, easily found in supermarkets. Or try substituting firm fetta.
  • Please note that the Monash Uni FODMAP app states that 100gm of haloumi may have medium amounts of lactose, but 50gm is considered low FODMAP, sop consider your tolerances before eating them all. Also be mindful of the type of gluten free bread you choose to use.
  • If you do not have 1 cup of gluten free bread crumbs, you can substitute 1 cup of cooked rice
  • If you are new to a Low FODMAP Way of Eating, check out my Beginner’s guide.
  • If you do not require low FODMAP recipe, you can use 2 cloves of garlic, crushed, and one small onion, finely diced, instead of the infused oils.


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