My boys may disagree, but I think zucchini is one of the hardest-working veggies out there. You can use it in so many different recipes, like side dishes such as a simple saute or Zucchini Rice. And you can bake with it for super moist Zucchini Chocolate Cake or Zucchini-Blueberry Bread.
One thing I'd never done with zucchini is wring it out in a towel to squeeze out the moisture before using it in a recipe. Wowza. The process adds just a few extra minutes and it's a great way to get your kids involved in helping out.
Removing the zucchini's extra water led to these amazingly light and fluffy veggie bites. In fact, these will likely replace my go-to Zucchini Pancakes.
I'll be making this recipe again because it is so versatile. You can easily change up the herbs and cheese for variety.
Mangia! Mangia!
Andrea
Zucchini Bites
Inspired by this recipe from Mel's Kitchen Cafe
1 1/2 cups packed, shredded zucchini
1 large egg
3/4 cup shredded cheddar cheese
1/4 cup bread crumbs
1/4 cup chopped fresh cilantro
1/4 cup finely chopped white or yellow onion
1 bunch green onions, diced
Salt and pepper
Preheat oven to 425 degrees. Line a baking sheet with parchment paper lightly coated with cooking spray.
Place the shredded zucchini in a clean dish towel and fold up the edges of the towel. Holding the towel pouch over the sink, twist and squeeze the zucchini and towel to wring out as much excess water as possible. You want the zucchini to be almost dry.
Place zucchini in medium bowl and add remaining ingredients. Mix until combined. If mixture is too wet, add a tablespoon to two of bread crumbs or flour.
Scoop up rounded tablespoons and drop onto prepared baking sheet. Gently flatten mounds with the back of a spoon.
Bake for 15 to 20 minutes, or until the edges are golden brown and the tops are browned in spots.
Remove from oven and let cool for a few minutes before serving. Goes well with plain Greek yogurt or ranch dressing.
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