Zucchini Garlic Bites
With soccer season coming near, I desired to feature some thing specific to our weekly finger food unfold. Since weekends spent retaining the harvest commonly stretches properly into fall, it needed to be some thing tasty however clean to throw together.
Faced with a counter full of newly harvested zucchini, and the aroma of tomato sauce filling the kitchen as it simmered on the range, it was then that I remembered one of these cooking films on Facebook. It became some form of shredded zucchini combination to resemble tater toddlers. I desired to strive something similar however with an Italian inspired twist.
- 1 cup zucchini grated and drained well
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup Parmesan cheese grated fine
- 1 clove garlic grated fine
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh basil chopped
- 1 teaspoon fresh oregano chopped
- pinch of salt and pepper
- tomato sauce for dipping
Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater.
In a medium bowl, combine all of the ingredients and mix well.
Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.
view full recipe at growagoodlife
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