Name: Baked Zucchini Arancini with Pesto and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: International
Ingredients: 1 tsp butter; 4 cups finely chopped zucchini; 2 cups leftover rice; 1 oz Greek cream cheese or Neufchatel, softened; 2–4 tbsp sun dried tomato pesto, store bought or homemade; 1–2 tbsp finely chopped basil leaves; 1 sprig rosemary, finely chopped, small; 1 egg; 1 ½ cups shredded mozzarella and/or other Italian cheeses, mix of Mozzarella, Asiago and Parmesan recommended; ½ tsp bacon salt, store bought or homemade; ½ chunks of mozzarella or gouda cheese; finely crushed rice chex cereal or panko crumbs; your favorite pasta sauce

Baked Zucchini Arancini with Pesto and Cheese

Crispy baked Italian rice balls packed with zucchini, pesto, and melted cheese, perfect as an appetizer or snack.

Prep20 min

Cook45 min

Total1h 30m

DifficultyMedium

Servings4

These baked arancini are a clever way to use leftover rice and zucchini, transforming them into golden, crunchy bites. The combination of sun-dried tomato pesto, fresh herbs, and a hidden chunk of cheese inside makes each bite a delightful surprise.

Baking instead of frying keeps them lighter, while the crushed rice cereal or panko gives a satisfying crunch. Serve them hot with your favorite pasta sauce for dipping, and watch them disappear.

Method

Preheat the oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with a silicone baking mat.
In a medium frying pan over medium heat, rub the butter over the bottom to coat it. Add the finely chopped zucchini and cook uncovered, stirring occasionally, until the moisture has evaporated. Set aside to cool slightly, then transfer the zucchini to the center of a clean kitchen towel. Squeeze firmly over the sink to remove as much liquid as possible (the zucchini will shrink significantly).
In a medium mixing bowl, combine the leftover rice, softened cream cheese, sun-dried tomato pesto, chopped basil, chopped rosemary, egg, shredded cheese, and bacon salt. Add the squeezed zucchini and mix everything together until well combined.
Shape the rice mixture into 1-inch (2.5 cm) balls. Press a chunk of mozzarella or gouda into the center of each ball and seal the rice mixture around it. Roll each ball in the crushed rice cereal or panko to coat evenly.
Place the arancini on the prepared baking sheet. Bake at 425°F for about 35 minutes, until golden brown and you hear a slight sizzle when opening the oven door.
Serve the arancini hot, straight from the oven, with your favorite pasta sauce for dipping if desired.

💡 Tips

You can prepare the arancini up to a day ahead and bake them just before serving.
If you don't have leftover rice, cook 1 cup of dry rice and let it cool completely before using.
For extra flavor, add a pinch of red pepper flakes to the rice mixture.

Baked Zucchini Arancini with Pesto and Cheese

Ingredients

For breading

For dipping

Method

💡 Tips

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