These crispy little bites are a delicious way to enjoy fresh zucchini with a flavorful twist. Perfect as a snack or appetizer, they’re quick to make and sure to be a hit at any gathering.
Start by placing the shredded zucchini in a colander set over a bowl, then sprinkle a little salt on top. Let it sit for about an hour so the excess moisture can drain out. After that, press the zucchini with a paper towel to squeeze out any leftover liquid.
Next, preheat your oven to 350°F (175°C) and give a mini muffin pan a quick spray with cooking spray to keep things from sticking.
In a big bowl, mix together the drained zucchini, bread crumbs, Cheddar cheese, chopped onion, eggs, black pepper, oregano, basil, salt, rosemary, garlic powder, and sage until everything is well combined.
Spoon the mixture into the prepared mini muffin cups, pressing it down so each one is level with the top of the pan.
Pop the pan into the oven and bake for 15 to 20 minutes, or until the bites are golden and just starting to brown around the edges. Let them cool a bit before digging in!
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy bites.
- Use a fine grater for the zucchini to help the mixture hold together better.
- Cook on medium heat to get a nice golden crust without burning the outside.
These little bites are a fresh and healthy way to enjoy vegetables. They’re light, flavorful, and perfect as a snack or appetizer. Plus, they come together quickly and use simple ingredients you probably have on hand.
Serve warm with a side of tangy yogurt dip or marinara sauce. They also pair well with a fresh salad or can be added to a brunch spread for extra variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them crispy. Avoid microwaving to prevent sogginess.
