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Baked Cheesy Zucchini Bites
from the Kitchen of Trudy Escoubas

1 ½ cups packed shredded, unpeeled zucchini
1 large egg, lightly beaten
¼ to ½ cup shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
¼ cup panko or regular bread crumbs
¼ teaspoon dried basil (or 1-2 teaspoons fresh)
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper

Preheat the oven to 425º F.

Line a rimmed baking sheet with parchment paper and lightly coat with cooking
spray or lightly grease an unlined baking sheet.

Place the shredded zucchini in a clean kitchen towel and wring out all the
excess water over the sink until the zucchini is really dry. You should have
a little over 1 cup after squeezing out the water. If you have a scale, you'll
want about 6 ounces of zucchini that's been squeezed dry.).

Place the zucchini and remaining ingredients in a medium bowl and mix until
combined.

Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly
press the mounds with your hands to flatten slightly.

Bake for 16-20 minutes until the edges are golden.

Yield: 2 dozen

 


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