In our home, I have been known to using the very versatile zucchini in patties, veggie lasagnas, on the grill, in soups, in open sandwiches, in stir fries and even in brownies! I love it!
If you’ve got a picky eater, zucchini is fantastic way to sneak some greens in. Due to it’s mild taste, when grated, it almost disappears.
This fun little recipe is a great one for the entire family. They can be a lunchbox protein source, picnic box staple, a morning or afternoon snack or a lunch entree. These bites are delicious hot, but they also work well cold, meaning you can store and eat them later.
Best of all, you don’t need ultra-fresh zucchinis. If you’ve got some leftover zucchini lying around waiting to be loved, this is a fabulous way to use them up.
What you need:
3 medium zucchini – grated
2 eggs*
1/3 cup shredded Pizza Blend Cheese (or any other cheese of choice)
1/4 cup panko breadcrumbs
1 tbs Italian herbs (or herb mix of your choice)
1 tsp garlic powder
Salt and pepper to taste
*if mixture is too dry, feel free to add an extra egg to bind.
Method:
Grate zucchini and salt generously. Leave to stand for at least 90 minutes. Squeeze out all the excess water as best as you can.
Preheat the oven to 180 degrees C (fan-forced), and line a baking tray.
Mix all of the ingredients together with the squeezed zucchini.
Portion out tablespoons of the mix, and shape into tightly packed balls.
Bake for 20-25 min or until golden.
