So are they fried without the frying? Absolutely. The golden brown, crusty outside that cracks under your teeth with a soft--almost cakey interior full of zucchini shards, cheese, herbs, and spices (oh, and bread crumbs)... Think veggie hushpuppies. So yummy, a great way to get nervous veggie eaters to eat the damn veg, and even better when dipped; I recommend your favorite guac or hot sauce or spicy mayo.
Notes:
OVEN CRISPED ZUCCHINI BITES
Ingredients: 1 medium zucchini, 1 beaten egg, 1 cup shredded cheese (I used cheddar), 1 cup breadcrumbs, 1 tsp. garlic salt, 1 tsp. pepper, 1 tbsp. chopped fresh herbs (I used cilantro), 1 tbsp. Worcestershire sauce.
Makes about 20.
1. Preheat and prep zucchini: Preheat oven to 400* F. Line a large baking sheet with parchment paper or foil. Grate the zucchini using the large holes on a box grater over a kitchen towel. Gather the towel around the grated zucchini, twist, and squeeze to remove excess moisture. 2. Season and form the balls: Add the zucchini to a large bowl along with the rest of the ingredients. Stir well to combine, until the mixture begins to hold together in clumps. Don't worry, it will. Use a 1 1/2-inch scoop, and scoop out the mixture, making sure it is firmly packed in the scoop. Place each ball on the prepared baking sheet. (Alternatively, gather 1 1/2 tbsp. of the mixture into your hands, squeeze press, and roll to form the balls.) 3. Cook: Cook the bites for 20 minutes in the preheated oven, remove, and serve immediately with a little coarse salt over the top, if you like.
TIPS
1. For Gluten Free: use almond flour (fine meal) or GF breadcrumbs in place of regular breadcrumbs.
2. To cook in an Air Fryer: Preheat the fryer to 375* for 15 minutes. Cook the bites in batches for 15-20 minutes, turning over halfway through.
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