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  • Kathy

Baked Mini Zucchini Bites

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:

  1. 3 medium zucchini – grated

  2. 2 eggs*

  3. 1/3 cup shredded Pizza Blend Cheese (or any other cheese of choice)

  4. 1/4 cup panko breadcrumbs

  5. 1 tbs Italian herbs (or herb mix of your choice)

  6. 1 tsp garlic powder

  7. Salt and pepper to taste

*if mixture is too dry, feel free to add an extra egg to bind.

Method:

  1. Grate zucchini and salt generously.  Leave to stand for at least 90 minutes.  Squeeze out all the excess water as best as you can.

  2. Preheat the oven to 180 degrees C (fan-forced), and line a baking tray.

  3. Mix all of the ingredients together with the squeezed zucchini.

  4. Portion out tablespoons of the mix, and shape into tightly packed balls.

  5. Bake for 20-25 min or until golden.


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