Cheesy Zucchini and Vegetable Balls with Creamy Herb Sauce: A Flavorful Bite of Comfort

Grate the zucchini and carrot, then place them in a clean kitchen towel. Squeeze out as much moisture as possible to ensure the balls hold together.
Mix the Ingredients:

In a large bowl, combine the grated zucchini, carrot, breadcrumbs, mozzarella, Parmesan, egg, garlic, oregano, paprika, salt, and pepper. Mix until well incorporated.
Form the Balls:

Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
Cook the Vegetable Balls:

For Frying: Heat olive oil in a skillet over medium heat. Fry the balls in batches until golden brown on all sides, about 2–3 minutes per side.
For Baking: Preheat the oven to 375°F (190°C). Place the balls on a parchment-lined baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway through.
For Air Frying: Preheat the air fryer to 375°F (190°C). Spray the balls with oil and cook for 12–15 minutes, shaking the basket halfway.
Make the Creamy Herb Sauce:

In a small bowl, whisk together Greek yogurt, mayonnaise (if using), dill, parsley, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.
Serve:

Arrange the zucchini and vegetable balls on a platter with the creamy herb sauce on the side for dipping or drizzling.
Serving and Storage Tips: