Name: Zucchini Garlic and Herb Bites
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: 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; 1/3 C breadcrumbs; 1/4 C asiago cheese (or parmesan); Salt and pepper, to taste

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Little zucchini tots that are loaded with flavor and fresh herbs! These zucchini garlic and herb bites are crispy on the outside and tender on the inside, then dipped in a warm marinara sauce for an Italian pop! Only 16 calories per ball!

'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. 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

16 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!

So let's learn a little about zucchini before we begin!

WHAT AM I LOOKING FOR WHEN I SELECT A zucchini?

Choose zucchini that is about 6-8 inches in length and relatively thin.
Choose zucchini that is heavy for its size and has a shiny, dark green, smooth skin. The color should be uniform and bright and the ends should be firm and green.
Avoid zucchini that has blemishes, bruises, soft spots or looks shriveled.

HOW DO I STORE zucchini UNTIL I’M READY TO use it?

Store unwashed and whole in a breathable plastic or paper bag in the crisper drawer of the refrigerator for up to 5 days.
Leave one end of the bag open to allow for air circulation to prevent aging.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides! (You can find tips on choosing the garlic and herbs used in this recipe, too!)

OKAY, NOW HOW DO I MAKE THese guys?

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 tablespoon of fresh chives, 1 tablespoon fresh parsley, 1 teaspoon fresh basil, and 1 teaspoon fresh oregano and add to the mixing bowl. Add in 1 egg, ⅓ C breadcrumbs, ¼ 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.