How many zucchini’s do you have growing in your garden right now?
If you’re growing zucchini, your answer is probably, “Too many.”
I love, LOVE growing zucchini but I always end up have too much of a good thing in late summer. This year we only planted one plant and our appetites still can’t compete with all the vegetables it’s producing.
I have a few recipes for zucchini that I absolutely love. One is my zucchini bread that is a winner with my kids. I shared it a few years back on my mom blog.
And aside from a simple sautés with salt, pepper and olive oil, this is my next favorite way to eat it: Zucchini Bites.
Zucchini Bites, like zucchini fritters but better
If you’re familiar with zucchini fritters and enjoy those, then you will love these zucchini bites with my garlic dipping sauce.
If you’ve made zucchini fritters then you know then you know that they can be somewhat inconsistent. Sometimes they end up perfect, little zucchini fritters. But sometimes they end up a bit soggy or even burnt since you’re pan frying them in oil – which you really have to watch.
These zucchini bites are easier than than zucchini fritters and will give you a consistent outcome each time. And, these are baked so they aren’t caked in an overload of oil.
Watch the video to see how I’ve made them and then check out the full instructions just below that.
- It’s really, really, REALLY important to make sure you’re getting the water out of the zucchini once you shred it. Often times this is the make or break part of working with zucchini. You can let it strain over another bowl and drip out, if you have time. Or, you can press it between a few layers of paper towels to get the water out faster.
- When baking these zucchini bites, use parchment paper to prevent the bottoms from burning. I know I didn’t do that in the video, but I made a second batch after that shot and test the parchment paper. The bottoms came out more evenly cooked.
- Lastly, depending on how much water you removed or not, you may have to add breadcrumbs to your zucchini bites mixture. I give a range in the recipe and use the 3 cups instead of 2 if your mixture is still a little soft.
Zucchini Bites Ingredients
- 3 cups zucchini, shredded and strained
- 2/3 - 1 cup of bread crumbs I like to use 2/3 but if you need to add more to make them easier to work with that works too. See the tips section above.
- 1/2 cup parmesan cheese, shredded
- 2 eggs
- 4 Tbsp. of fresh chives, chopped small
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. fresh basil, chopped small
- 2 tsp. fresh garlic, mined
- Salt and pepper to taste I like to add about 6 twists of salt and 4 twists of pepper.
Creamy Garlic Dip Ingredients
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp. lemon juice
- 1 Tbsp. parsley, finely chopped
- 2 tsp. garlic powder
- Pepper. 4 twists of the ground pepper shaker You should not add additional salt to this.
Zucchini Bite Instructions
- Preheat your oven to 350 degrees.
- Lay a piece of parchment paper on a cookie sheet.
- Combine zucchini, eggs, bread crumbs, garlic, parmesan cheese, chives, parsley, basil, salt and pepper in one bowl.
- Mix thoroughly. It works best to use your hands to make sure everything is well combined.
- If the mixture seems too runny to form into soft balls, add the additional 1/3 cup of bread crumbs thats recommended.
- Once all your ingredients are combined, form the mixture into small bite-sized balls. Use a melon baller or a spoon to get them consistent.
- Add them one by one to the cookie sheet. They won't expand so you can have them close but I like to give them at least an inch of space on all sides to make sure they cook evenly.
- Bake these at 350 degrees for 25-30 minutes. Keep an eye on them and pull them out at 25 minutes if they are golden brown.
- While the zucchini bites are baking, make your dip.
Creamy Garlic Dip Instructions
- In a bowl, mix sour cream, mayonnaise, lemon juice, garlic powder and parsley. Mix well and taste.
- Based on taste, add pepper as needed. I like to add about 4 twists of the pepper grinder.