Zucchini Garlic Bites Appetizer (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded zucchini, drained well
02 -
1 clove garlic, finely grated
03 -
1/3 cup breadcrumbs
04 -
1/4 cup grated Parmigiano-Reggiano cheese
05 -
1 large egg
06 -
2 tablespoons chopped fresh chives, or 1 tablespoon dried chives
07 -
1 tablespoon chopped fresh parsley, or 1/2 tablespoon dried parsley
08 -
1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil
09 -
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
10 -
Pinch of salt and pepper
→ Dipping Sauce
11 -
Tomato sauce for dipping
# Instructions:
01 -
Preheat the oven to 400°F. Lightly coat a baking sheet with olive oil or non-stick spray and set aside.
02 -
Using a box grater, shred the zucchini onto a clean towel. Roll up the towel and twist to remove excess moisture. Grate the garlic using the small holes of the grater.
03 -
In a medium bowl, mix together the shredded zucchini, garlic, breadcrumbs, Parmigiano-Reggiano, egg, chives, parsley, basil, oregano, salt, and pepper until well combined.
04 -
Take approximately one tablespoon of the mixture and shape it into a small ball with your hands. Place the balls evenly spaced on the prepared baking sheet.
05 -
Bake in the preheated oven for 15–18 minutes, or until golden brown. Serve warm with marinara sauce.
06 -
To freeze, allow baked zucchini bites to cool. Place them on a baking sheet in a single layer and freeze for one hour. Transfer frozen bites to a freezer bag and store for up to 4 months. To reheat, preheat the oven to 400°F, bake frozen bites until heated through, about 10–15 minutes.
# Notes:
01 -
Ensure the zucchini is well-drained to prevent excess moisture during baking.
02 -
Fresh herbs provide the best flavor, but dried herbs can also be used as a substitute.