Herbed Zucchini Bites
Crispy mounds of zucchini cakes with fresh herbs. You won't even know you are getting our veggies in.
Servings: 16 balls
Calories: 27kcal
Ingredients
- 1 9" zucchini (enough to make 1 cup shredded with water wrung out)
- ⅓ cup grated Parmesan
- ⅓ cup panko bread crumbs
- 1 clove garlic minced
- 1 egg
- 8 large basil leaves
- 3 Tbsps chives minced
- 3 Tbsps fresh tarragon leaves minced
- 3 Tbsps fresh oregano leaves minced
- ¼ teaspoon salt
- ¼ tsp pepper
- cooking spray
Instructions
- Preheat oven to 400 degrees. Spray an baking dish with cooking spray.
- Wash zucchini and removed ends. Grate with a box grater or in a food processor. (If using food processor chop coarsely or it will liquify).
- Squeeze liquid from grated zucchini. You can wring zucchini in a clean towel or squeeze against a strainer. I squeeze it in my fist and set aside. After I have squeezed it all I make a second pass and get more liquid out of it.
- Mix all ingredients in a bowl and stir well to combine evenly.
- Using a tablespoon measuring spoon, pack it full of mixture. Shake it out and shape into a ball. Place on baking dish with a bit of space between them so the hot air can circulate. Spray tops with cooking spray (optional).
- Bake about 18 minutes. Transfer to serving dish and enjoy!
Nutrition
Calories: 27kcal | Carbohydrates: 2.5g | Protein: 1.8g | Fat: 1.1g | Saturated Fat: 0.5g | Cholesterol: 13.9mg | Sodium: 90mg | Potassium: 66.2mg | Fiber: 0.3g | Sugar: 0.2g