Herbed Zucchini Bites Recipes

CRISPY ZUCCHINI BITES

Steps:

• Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
• Add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp sweet smoked paprika, mix the dry ingredients together, then add in 1/2 cup cold water and whisk together until you get a creamy batter with no lumps
• Add 1 cup breadcrumbs into a separate bowl, season with a 1/4 tsp (1.5 grams) sea salt and mix together
• Heat a large fry pan with with medium heat and add in 1/2 cup sunflower oil
• While the oil is heating, coat the slices of zucchini, first into the batter and then into the breadcrumbs, making sure they are evenly coated
• After heating the oil for about 5 minutes, start adding the coated slices of zucchini into the pan, make sure they´re all in a single layer, cook in batches, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove them from the pan and transfer to a dish with paper towels
• While the zucchini bites are still hot, finely shred in some Manchego cheese over them
• Continue to cook your zucchini in the same method until done
• Once all the zucchini bites are ready, sprinkle them with freshly chopped parsley and serve at once, enjoy!

ZUCCHINI ROLL-UPS

Steps:

• Preheat a grill or grill pan to medium heat.
• Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely.
• Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll.
• Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving.

CHEESY ZUCCHINI BITES

Steps:

• In a medium frying pan add the olive oil, chopped zucchini, minced garlic, salt and water. Cook covered on medium low heat for approximately 10-15 minutes (make sure the zucchini does not brown, you want it tender), remove cover and continue to cook on low until the water has evaporated and zucchini is tender.
• Then remove from heat place in a large bowl and squish with a fork. To the bowl add the shredded mozzarella, parmesan cheese, egg, bread crumbs (1/4 cup + 2 tablespoons), parsley and pepper, combine gently until compact.
• Form into 19 balls, then roll the zucchini balls in the 1/4 cup of bread crumbs, place on a plate, cover with plastic and refrigerate for at least an hour**.
• Remove from the fridge and either deep fry in hot oil (350 F / 180 C) until golden, or pan fry in a little hot oil, turn once or twice until golden, or bake in a pre heated 350F / 180C oven for approximately 25-30 minutes. Sprinkle with a little salt before serving. Enjoy/!

CRUSTY PARMESAN HERB ZUCCHINI BITES

Steps:

• Pre-heat oven to 350 degrees. Lightly brush both sides of the zucchini with olive oil and place on a foil-lined baking sheet.
• Mix cheese and herbs together in a small bowl and sprinkle over the zucchini. Season with salt and pepper, to taste.
• Bake for 15 minutes and place under the broiler for the last 3-5 minutes, until cheese is crispy and browned.

CRUSTY PARMESAN HERB ZUCCHINI BITES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F, lightly brush both sides of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3 to 5 minutes until cheese is crispy and browned.

HERBED ZUCCHINI BITES

Steps:

• Pat zucchini slices dry with paper towels.
• Spread cheese over the tops of the zucchini slices.
• Sprinkle with the chopped olives and chives.
• Serve immediately.