We all have that problem. What to do with all of that zucchini? It’s that time of year our kitchens are inundated with yellow and green squash. Besides steaming it or making zucchini bread, try something different. Try this simple and delicious zucchini bites.
They freeze well so make plenty and store them for a later time. You’ll need to make plenty though, they’re addicting and you’ll eat most of them before they hit the freezer. Although they taste amazing as is, a little bit of ranch dressing makes everything better.
1 1/2 cups packed shredded zucchini (no need to peel zucchini)
1 large egg, lightly beaten
1/4 to 1/2 cup shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
1/4 cup 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
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. You should have a little over 1 cup after squeezing out the water.
Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
Drop the mixture by tablespoonfuls 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.
Our wine pairing suggestion is Graham Norton Sauvignon Blanc. You can purchase this wine right here…
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