The outside is crisp and the inside is moist. It’s so rich in flavor.
This is when I share as many zucchini recipes this year as possible because I know you, if you are a gardener, will be searching for the best zucchini recipes. You can only make so much zucchini bread. These aren’t your typical zucchini bread recipe. These are a very popular snack. They’re a bit sweet, a little bready, and deliciously moist. They can be used as a side dish, a starter, or centerpiece of your dinner.
Yield 16 bites
15m prep time
15m cook time
INGREDIENTS
1 cup zucchini, grated
1 clove garlic, grated
1/3 cup breadcrumbs
1/2 cup parmesan cheese, freshly grated
1 large egg, beaten
2 tablespoons fresh chives, minced
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
PREPARATION
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
After grating zucchini, transfer to a clean towel. Bundle up towel and squeeze out any excess moisture.
Add squeezed zucchini to a large bowl, along with garlic, egg, breadcrumbs, parmesan, chives, parsley, salt, and pepper. Mix until well combined.
Scoop out in tablespoon portions and shape into balls, place on prepared baking sheet.
Bake until golden brown, 15-18 minutes. Dip in ranch or marinara sauce. Enjoy!
