Baked Cheesy Zucchini Bites

Simple and delicious, these baked inferior zucchini bites square measure very easy to form and square measure a healthier different to a classic cooked zucchini fritter! 

Garden still overflowing with zucchini? I figure if that’s the case, you're most likely feeling ecstatic…or frantically trying to pawn plenty of zucchini onto unsuspecting friends or neighbors.

I am a zucchini fiend. a disciple of the common-or-garden inexperienced vegetable. In fact, it’s most likely one in every of my favorite vegetables as a result of it's therefore darn versatile. Basically, these very little inferior zucchini bites square measure a baked variation on the usually-fried zucchini fritter. and that they square measure even as delicious, if less therefore, than their less healthy counterpart.

Since they're baked at a extreme temperature, the sides crispify a touch whereas the insides keep tender and inferior. Major bonus? they're super simple to form. All of the ingredients get tossed along in an exceedingly giant bowl, and also the solely factor to recollect here is to squeeze the maximum amount water out of the zucchini as potential that the baked inferior zucchini bites can crisp up the maximum amount as potential.

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

1. 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.
2. 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).
3. Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
4. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
5. Bake for 16-20 minutes until the edges are golden.

Recipe From : Mel's Kitchen Cafe