Ingredients:
1 cup shredded zucchini, drained well
1 clove garlic, grated fine
1/3 cup breadcrumbs
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg
2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
Pinch of salt and pepper
Tomato sauce for dipping
Directions:
Preheat the oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray.
Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out as much moisture as possible.
In a medium bowl, combine the drained zucchini, grated garlic, egg, breadcrumbs, Parmigiano-Reggiano cheese, chives, parsley, basil, oregano, salt, and pepper. Mix well.
Shape the mixture into small balls, about a tablespoon each, and place them on the prepared baking sheet.
Bake for 15-18 minutes or until golden. Serve warm with a side of marinara sauce for dipping.
Prep Time: 12 minutes | Cooking Time: 18 minutes | Total Time: 30 minutes
Servings: 16 bites
Calories: 26 kcal per bite