I am a zucchini beast. An admirer of the unassuming green vegetable. Truth be told, it's likely one of my most loved vegetables since it is so darn flexible. They are so flavorful and the majority of my children (truly, even the veggie haters) adore them to pieces.
The prepared and cooled zucchini chomps solidify extraordinary! Haul them out to warm to fill in as a hors d'oeuvre or side dish or nibble later on! This formula is extremely versatile cheddar astute! Subbing in Parmesan or another kind of cheddar may work; don't hesitate to analyze!
Also try our recipe Homemade Veggie Burger
Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter!
INGREDIENTS
- 1 1/2 cups (7.5 ounces) packed shredded zucchini (no need to peel zucchini)
- 1 large egg, lightly beaten
- 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
- 1/4 cup (.75 ounce) panko or regular bread crumbs
- 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
INSTRUCTIONS
- Preheat the oven to 425 degrees 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.
Read more our recipe M&M Valentine's Day Cookie Bars
Source : https://bit.ly/2UDztsV
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