°3 cups zucchini, grated and drained
°2/3 – 1 cup bread crumbs I like to use 2/3 but if you need to add more to make it easier to work with them, that works too. See tips section above.
°1/2 cup grated parmesan
°2 eggs
°4 tbsp. fresh chives, chopped into small pieces
°2 tbsp. Finely chopped fresh parsley
°2 tbsp. Fresh basil cut small
°2 tbsp. chopped fresh garlic
°Salt and pepper to taste I would add about 6 salt rolls and 4 pepper rolls.
°Ingredients for the garlic cream
°1/2 cup sour cream
°1/3 cup mayonnaise
°2 tbsp. Lemon juice
°1 tbsp. Finely chopped parsley
°2 tbsp. garlic powder
°Pepper. 4 shaker rolls of ground pepper without adding extra salt.
*Directions
Zucchini Biting Instructions
Preheat oven 350 degrees.
Place a piece of parchment paper on a cookie sheet.
Combine zucchini, eggs, breadcrumbs, garlic, parmesan, chives, parsley, basil, salt and pepper in a bowl.
Mix well. It’s best to use your hands to make sure everything is well combined.
If the mixture seems too runny to form into soft balls, add an additional 1/3 cup of the recommended bread crumbs.
Once all your ingredients are combined, shape the mixture into small bite-sized balls. Use a spoon or melon baller to smooth it out.
Add them one at a time to the cookie sheet. They won’t expand so you can push them together, but I like to give them at least an inch of spacing on all sides to make sure they cook evenly.
Bake at 350 degrees for 25-30 minutes. Watch and remove them within 25 minutes if they are golden brown.
While the zucchini bites cook, dip them.
Enjoy !