If you have a lot of zucchini and looking for ways to use it up – this recipe is perfect! Great little appetizer or side dish – even just as a snack for the kids! These are super kid friendly- crispy and fun to dip! I’ve been working on this recipe for a few weeks, and no one has complained once with all the different versions I tried. Now that I got it just right, I’m ready to share it!
You can make a big batch of these – they’re great reheated in the oven, and actually not too bad in the microwave either. Or if you have lots of zucchini or find a big sale, make several batches and freeze them for winter time – good reminder of summer flavours.
You’ll need:
4 cups of grated zucchini (don’t peel it)
1 1/2 cups breadcrumbs – I like it with Italian flavours in it, you can throw in some Italian spices too if you just have plain
2 eggs
1/2 to 1 cup of parmesan cheese – I’ll leave that up to you! It tastes fine at either amount.
Very simple to make – once your zucchini’s are grated get the kids to help out. Squeeze handfuls of it over the sink to drain all the water out of it. It doesn’t have to be bone dry, but get out as much as you can. Mix in the rest and you’re ready to go. Form them into whatever shapes your family wants – little dippers, more like mozza stick size or even make them into balls – would be a great substitute for meatballs too! Just don’t make them too thick or the middles won’t cook evenly.
Put them on parchment paper lined cookie sheets and bake them at 350 for about 20 minutes – flip them halfway to get both sides nice and crispy. Serve hot just like that, or with some marinara sauce – or really, whatever dip your kids like. As long as they eat them! 🙂
The zucchini is definitely the star of this one – I tried with more breadcrumbs and cheese and it was overpowering.
Let me know if you try them out – and what dip you end up going with.
We make a version of this that uses flour instead of bread crumbs and makes a pancake. We spread sour cream on them. So yummy!