Zucchini Bites
These Zucchini Bites are a delicious way to use up that summer zucchini harvest, but they are great any time of the year. We like a "bolder" flavor and add more of the spices. Zucchini will take on the flavor of the seasonings you use. Feel free to use the ones you like - oregano, sage, rosemary, red pepper flakes, etc.
Ingredients
Zucchini Bites Ingredients:3 cups zucchini, shredded and strained (about 3 medium sized zucchinis)
2/3 - 1 cup of bread crumbs Start with 2/3 cup and add more as needed. I use Italian seasoned crumbs.
1/2 cup parmesan cheese, shredded or grated
2 eggs
4 Tbsp. of fresh chives, chopped small - I used green onions
2 Tbsp. fresh parsley, finely chopped - add more to taste
2 Tbsp. fresh basil, chopped small - add more to taste
2 tsp. fresh garlic, minced - add more to taste
Salt and pepper to taste
Creamy Garlic Dip Ingredients:
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp. lemon juice
1 Tbsp. parsley, finely chopped
2 tsp. garlic powder
Pepper to taste. You should not add additional salt to this.
Instructions
Zucchini Bite Instructions:Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Combine zucchini, eggs, bread crumbs, garlic, parmesan cheese, chives, parsley, basil, salt and pepper in one bowl.
Mix thoroughly.
If the mixture seems too runny to form into soft balls, add the additional 1/3 cup of bread crumbs..
Once all your ingredients are combined, form the mixture into small bite-sized balls. (I use a melon baller)
Add them one by one to the cookie sheet. They won't expand so you can have them close but I like to give them at least an inch of space on all sides to make sure they cook evenly.
Bake at 350 degrees for 25-30 minutes. Remove when they are golden brown.
While the zucchini bites are baking, make your dip.
Creamy Garlic Dip Instructions:
In a bowl, mix sour cream, mayonnaise, lemon juice, garlic powder and parsley. Mix well and taste.
Based on taste, add pepper as needed.
Makes 36 balls