Zucchini bites are a fun way to get in some extra vegetables and these are a favorite with kids! They are a combination of zucchini, parmesan cheese, ground up plantain chips, eggs, and garlic. They’re really easy to make, and while I formed them into little bites, you could also bake these into mini muffins.
Zucchini tends to be very watery when heated, so the key is to soak the zucchini in some salt and then squeeze the zucchini in a clean dish towel. This is the best way to avoid having a wet mess come out of the oven.
The zucchini bites can be served alone, or with the sour cream dip listed below. They can be eaten for breakfast, lunch, dinner or even for a quick snack!
Here are some additional zucchini and squash recipes you might enjoy:
Zucchini Noodles with Brussels Sprouts, Bacon and Hazelnuts
Chocolate Zucchini Cake
Quick Shrimp Scampi with Squash Noodles
Zucchini Bites (Grain-Free)
- Yield: Makes about 25 bites
For the Bites:
- 3 medium zucchini, shredded (about 6 cups)
- 1 teaspoon Celtic sea salt
- 3 ounces parmesan, grated
- 1/2 cup crushed plantain chips (Inka or Terraare good choices)
- 1 large egg
- 1/4 teaspoon garlic powder
- For the Sour Cream Dip:
- 1 cup sour cream
- 1/4 cup chopped chives
- 1/4 cup chopped basil
- Place the zucchini in a colander and sprinkle with salt. Toss to combine and let sit for 30 minutes. Pour the zucchini onto a clean dishcloth. Fold the dishcloth over the zucchini and gently press to remove any excess moisture.
- Preheat the oven to 350ºF. Place the zucchini, salt, parmesan, crushed plantain chips, egg and garlic powder in a medium bowl and stir until combined.
- Spoon bite-size portions of the zucchini mixture onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just brown on the edges.
- Combine the sour cream, chives and basil. Serve the zucchini bites with sour cream dip.
- Serving Size: 4-6