Ingredients
Scale
- 2 medium Zucchini (about 1.5 lbs total):Â Fresh, firm zucchini are key. These will be grated to form the base of our bites.
- 1 teaspoon Salt:Â For drawing out excess moisture from the zucchini.
- 1 large Egg:Â Lightly beaten, this will act as a binder.
- 1/2 cup grated Parmesan Cheese:Â Use freshly grated for the best melt and flavor punch.
- 1/2 cup shredded Mozzarella Cheese (or a blend like Italian mix):Â For that glorious cheesy pull and mild, creamy taste.
- 1/2 cup Panko Breadcrumbs (or regular breadcrumbs):Â Panko provides extra crispiness, but regular breadcrumbs work well too.
- 2–3 cloves Garlic:Â Minced finely, this adds the aromatic, savory kick. Adjust to your garlic preference.
- 1/4 cup chopped Fresh Parsley (or 2 tablespoons dried):Â Adds a touch of freshness and color.
- 1/4 teaspoon Black Pepper:Â Freshly ground for the best flavor.
- Optional: Pinch of Red Pepper Flakes:Â For a little bit of heat, if desired.
- Olive Oil Spray or Melted Butter: For greasing the baking sheet or muffin tin.
Instructions
- Prepare the Zucchini:Â Wash the zucchini thoroughly. Trim off the ends. Using a box grater (the side with the medium-sized holes), grate the zucchini. Place the grated zucchini in a colander set over a bowl. Sprinkle with the 1 teaspoon of salt and toss gently to combine. Let it sit for at least 20-30 minutes. This step is crucial as the salt will draw out excess water from the zucchini, preventing soggy bites.
- Squeeze Out Moisture: After 20-30 minutes, you’ll notice water has accumulated in the bowl. Take handfuls of the grated zucchini and squeeze out as much liquid as humanly possible. You can also place the zucchini in a clean kitchen towel or several layers of paper towels and wring it out. The drier the zucchini, the crispier your bites will be. Discard the liquid.
- Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a standard 24-cup mini muffin tin with olive oil spray or melted butter. Alternatively, you can line a baking sheet with parchment paper, though a muffin tin helps them hold their shape better.
- Combine Ingredients:Â In a large mixing bowl, combine the squeezed, dry zucchini, lightly beaten egg, grated Parmesan cheese, shredded mozzarella cheese, Panko breadcrumbs, minced garlic, chopped fresh parsley, black pepper, and optional red pepper flakes.
- Mix Well:Â Using a spoon or your hands, mix all the ingredients thoroughly until everything is well combined and evenly distributed. The mixture should hold together when pressed.
- Form the Bites:Â Scoop about 1 tablespoon of the zucchini mixture for each bite. If using a mini muffin tin, press the mixture firmly into each cup, filling it almost to the top. If using a baking sheet, roll the mixture into small balls (about 1-inch in diameter) and place them about an inch apart on the prepared baking sheet. You can slightly flatten them with the back of a spoon if desired.
- Bake: Place the muffin tin or baking sheet into the preheated oven. Bake for 15-20 minutes, or until the bites are golden brown on top and the edges are crispy. The cheese should be melted and bubbly. If using a baking sheet, you might want to flip them halfway through for even browning, though it’s not strictly necessary.
- Cool Slightly & Serve: Once baked, carefully remove the bites from the oven. Let them cool in the muffin tin or on the baking sheet for a few minutes before attempting to remove them. This helps them set and prevents them from falling apart. If using a muffin tin, you might need to gently run a thin knife or small offset spatula around the edges to loosen them. Serve warm with your favorite dipping sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 45
- Sodium: 100mg
- Fat: 2g
- Carbohydrates: 2.5g
- Fiber: 0.5g
- Protein: 2g