Garden still
overflowing with zucchini? I’ve got your back with two
suggestions: a) make these fabulous little baked-not-fried zucchini
bites or b) pass some on to me; moving in the middle of summer means
no overflowing garden in my backyard currently.
I know a lot of people
get sick of zucchini, but I could eat the stuff year round. It’s
probably one of my favorite vegetables because it is so darn
versatile. Me + Zucchini = Soulmates.
These cheesy zucchini
bites are a healthier zucchini fritter without sacrificing any
flavor. Since they are baked at a high temperature, you get the
slightly crunchy edges with wonderfully soft, tender insides.
My kids will tell you
they were elevated to otherworldly heights when dipped in their
favorite
ranch dressing, and while I don’t necessarily
disagree, they are pretty stellar on their own, too, and make
a fabulous side dish for just about anything.
Last time we ate them,
it was a super simple summer meal of zucchini bites, grilled
chicken, corn
on the cob, and watermelon. Perfection.
Baked Cheesy Zucchini Bites Yield: Makes 2-3 dozen zucchini bites
Ingredients
1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
1 large egg, lightly beaten
1/4 - 1/2 cup shredded sharp cheddar cheese
1/4 cup panko or regular bread crumbs
1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Preheat the oven to 425 degrees F.
Line a rimmed baking sheet with parchment paper and lightly coat
with cooking spray or lightly grease an unlined baking sheet.
Place the shredded zucchini in a
clean kitchen towel and wring out all the excess water over the sink
until the zucchini is really dry.
Place the zucchini and remaining
ingredients in a medium bowl and mix until combined.
Drop the mixture by tablespoonful
on the prepared baking sheet and lightly press the mounds with your
hands to flatten slightly.
Bake for 16-20 minutes until the
edges are golden.
Recipe Source:
adapted from this recipe at Skinnytaste
(used more zucchini, omitted the onion, added basil and garlic,
changed the type of bread crumbs, increased oven temp, etc.)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.