Zucchini Garlic Bites (Print version)
Crisp baked zucchini garlic bites with Parmesan, herbs, and a warm marinara dip, ready in about 30 minutes.
# Ingredients:
For the bites
01 -
2 medium zucchini, about 12 oz (340 g), grated
02 -
1 large egg
03 -
1/2 cup (45 g) plain breadcrumbs, plus more as needed
04 -
1/3 cup (30 g) finely grated Parmesan cheese
05 -
2 cloves garlic, finely grated
06 -
2 tablespoons chopped fresh chives
07 -
1 tablespoon chopped fresh parsley
08 -
1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil
09 -
1/2 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
Olive oil spray or 1 tablespoon olive oil for the pan
For serving
13 -
1 cup (240 ml) warm marinara sauce
# Instructions:
01 -
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment and lightly coat it with olive oil spray.
02 -
Grate the zucchini on the large holes of a box grater. Wrap the shreds in a clean kitchen towel and twist firmly over the sink until the zucchini is no longer dripping.
03 -
Add the squeezed zucchini to a bowl with the egg, breadcrumbs, Parmesan, garlic, chives, parsley, basil, oregano, salt, and pepper. Stir until evenly combined. If the mixture feels loose, add breadcrumbs 1 tablespoon at a time.
04 -
Scoop tablespoon portions and press into small balls or squat mounds. Arrange them on the prepared baking sheet with a little space between each one.
05 -
Bake for 16-20 minutes, until the bites are browned on the bottom and lightly golden on top. For more color, turn them once after 12 minutes.
06 -
Let the bites rest on the pan for 3 minutes, then serve warm with marinara sauce for dipping.
# Good to know:
01 -
Makes about 18 small bites.
02 -
Best served warm, soon after baking.
03 -
Add extra breadcrumbs only until the mixture holds together.