Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Zucchini & Halloumi Balls

zucchini halloumi balls

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Zucchini and Halloumi cheese are blended together to make little halloumi balls of deliciousness.  A low carb and gluten free main course menu that sits well in a marinara sauce. 

zucchini halloumi balls

These are utterly delicious and gorgeous!  Gorgeous I tell you!  They were much better than I had thought they would be and as ever, easy to make and easier to eat!   The herbs really give the zucchini balls a great flavour and could be served simply as a side dish with no sauce.   I use coconut flour to help bind the balls because it acts like a piece of kitchen roll and soaks up any moisture, but another low carb flour such as almond flour could be used instead.

You could also use this mixture to make fritters by forming the mixture into a patty shape instead.  I do have a vegetarian halloumi burger but that has different flavours.  

zucchini halloumi balls


I have served these zucchini halloumi balls with marinara sauce but if you are looking for an easy say to make with them, then try a low carb alfredo sauce.  Just 3 ingredients means you can quickly whip up the sauce whilst the balls are cooking. Alternatively, enjoy these halloumi balls as a snack or appetiser by themselves. 


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zucchini halloumi balls

Zucchini Halloumi Balls

A light zucchini dish with halloumi that is great for a snack or delicious served with a sauce.
4.2 from 10 votes
Print Pin Rate
Course: Main
Cuisine: Vegetarian
Keyword: Halloumi recipes, Zucchini recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Sitting Time: 30 minutes
Total Time: 25 minutes
Servings: 10 Balls
Calories: 101kcal
Author: Angela Coleby


  • 3 Zucchini medium
  • 1 Onion finely chopped
  • 3 Garlic cloves chopped
  • 100g Halloumi cheese grated
  • 1 Egg beaten
  • 2 tablespoons Mint finely chopped
  • 2 tablespoons Parsley finely chopped
  • 1 tablespoon Thyme finely chopped
  • 1 Lemon grated rind
  • 3 tablespoons Coconut flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 3 tablespoons Olive oil


  • Grate the zucchini and place in a colander, sprinkle with salt and leave for 30 minutes.
  • Squeeze out all of the water from the grated zucchini and place in a bowl.
  • Add the herbs, halloumi, garlic, egg and lemon zest and mix well. Season to taste.
  • Add the coconut flour and if the mixture is not firm enough, add some more!
  • Roll the mixture into small balls and chill for at least 30 minutes in the fridge.
  • Heat the olive oil in a frying pan.
  • Fry the balls and keep turning them until golden brown on all sides.
  • Eat and enjoy!


Nutritional Info per ball – 101 Calories, 7g Fat, 4g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1Ball | Calories: 101kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Fiber: 2g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes
Zucchini Halloumi Balls
Zucchini & Halloumi Balls

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  • Reply
    Chicken Zucchini Meatballs - Divalicious Recipes
    May 6, 2019 at 7:56 pm

    […] Zucchini & Halloumi Balls […]

  • Reply
    June 26, 2018 at 4:54 am

    Hi! I’m from Italy and I’d like to know what kind of cheese is Halloumi. Couldn’t translate! Thank you

    • Reply
      Angela Coleby
      June 26, 2018 at 6:40 am

      Hi! It’s a hard cheese from Cyprus. Here’s a link with more information.

      • Reply
        June 27, 2018 at 6:16 am

        Thank you. I don’t think I can find it in Italy. I have to choose another cheese. Bye

  • Reply
    Maree Martin
    April 16, 2018 at 1:27 am

    How many days could you make them before they had to be used??
    Sound amazing

    • Reply
      Angela Coleby
      April 16, 2018 at 9:52 am

      I have found that I will make them, keep in the fridge for at least a few hours (or overnight) to firm up a bit, then bake with them.

  • Reply
    July 23, 2016 at 9:59 am

    Lovely tasty balls, I have to say! Yummm!

    • Reply
      Angela Coleby
      July 25, 2016 at 1:42 pm


  • Reply
    Elaine @ foodbod
    July 14, 2016 at 1:16 pm

    I’d happily eat these with your aubergine dip 🙂 lovely!

    • Reply
      Angela Coleby
      July 14, 2016 at 1:34 pm

      What a great idea! Thanks for the suggestion! Yum!

  • Reply
    July 14, 2016 at 2:02 am

    I am still smiling… you know I will HAVE to make this soon! I think Saturday…

    • Reply
      Angela Coleby
      July 14, 2016 at 2:10 am

      Let me know how you get on with it!

  • Reply
    July 14, 2016 at 1:15 am

    I’ve got a severe case of serendipity! Just 10 minutes ago I opened the fridge and saw a package, still closed, of Halloumi cheese, and said to myself – “I need to use it”

    I wanted to find some unusual recipe for it, and there you are, to the rescue!

    too cool for words!

    • Reply
      Angela Coleby
      July 14, 2016 at 1:21 am

      LOL! I’m stalking you! I love it when worlds collide this this! This is actually an old recipe that I’ve updated and renamed zucchini rather than courgette too!

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