‘Tis the season for fresh herbs here in Ohio! I could live off of marinated cheese all season but I don’t think that’s the healthiest of options so I wanted to find another use for my herbs. I came across this recipe for these zucchini garlic and herb bites and thought it would be a perfect appetizer for our Father’s day dinner last weekend!
Matthew and Andrew were already making 3-2-1 BBQ Ribs and roasted potatoes for our dinner, so I wanted to make a healthy, lower calorie option as an appetizer. (Especially since my parents were also coming to dinner and we are all trying to lose some weight right now!) Plus these bites call for a marinara dipping sauce and Andrew’s grandfather makes his own homemade tomato sauce. Father’s day was a perfect day to honor him by using his sauce since he was also attending dinner!
These bites got destroyed faster than the marinated cheese did! I didn’t think it was possible for vegetables to be more popular than cheese but it happened! They were crispy on the outside, soft on the inside, loaded with flavor, and paired perfectly with the sauce! (That recipe is not included here but just store-bought warmed marinara sauce would work!)
Before we dig into the recipe can we take a moment to bask in my fresh herbs for a moment? Just look how happy that basil is!! 🙂
ZUCCHINI GARLIC AND HERB BITES
14 calories per bite
I love manipulating zucchini. Zoodles have always been my favorite but these little bites are a new winner for me! They’re like tater tots but in zucchini form, and MUCH healthier!
To start this recipe you want to take about 1 and half medium sized zucchini and grate them using a box grater into a clean kitchen towel. Using the towel, squeeze as much water as possible out of the zucchini and measure out about 1 C. Add to a large mixing bowl.
Grate 1 clove of garlic and add to the zucchini.
Chop 2 Tbsp of fresh chives, 1 Tbsp fresh parsley, 1 tsp fresh basil, and 1 tsp fresh oregano and add to the mixing bowl. Add in 1 egg, 1/3 C breadcrumbs, 1/4 asiago cheese (or parmesan) and salt and pepper to taste. Mix well.
Preheat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.Spoon mixture into about 1 inch balls and add to baking sheet. Mix will make about 20 balls. Cook for 15-18 minutes or until zucchini balls begin to slightly brown, turning half way.
Enjoy! Serve with a side of warmed marinara sauce!
Looking for more zucchini recipes? Here are some more unique ways to use this versatile veggie!
- 1 C zucchini, grated and drained well (about 1.5 medium sized zucchini)
- 1 clove garlic, grated
- 2 Tbsp fresh chives, chopped
- 1 Tbsp fresh parsley, chopped
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 egg
- ⅓ C breadcrumbs
- ¼ C asiago cheese (or parmesan)
- Salt and pepper, to taste
- Start by grating about 1 and half medium sized zucchini using a box grater into a clean kitchen towel. Using the towel, squeeze as much water as possible out of the zucchini and measure out about 1 C of zucchini. Add to a large mixing bowl.
- Grate the garlic and add to the zucchini.
- Chop the chives, parsley, basil and oregano and add to the zucchini and garlic.
- Add in the egg, breadcrumbs, cheese and salt and pepper to taste. Mix well.
- Preheat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
- Spoon mixture into about 1 inch balls and add to baking sheet. Mix will make about 20 balls.
- Cook for 15-18 minutes or until zucchini balls begin to slightly brown, turning half way.
- Enjoy! Serve with a side of warmed marinara sauce!
**Recipe from Grow a Good Life
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!