Ingredients
Crafting these delectable bites is all about using simple, high-quality ingredients that work together in perfect harmony. Each component plays a crucial role in achieving the ideal texture and flavor. Below is the list of what you’ll need, along with a brief description of why each ingredient is important.
- 4 cups Shredded Zucchini (about 2–3 medium zucchini): This is the star of the show. Fresh, firm zucchini will provide the best flavor and texture. We use a generous amount to ensure the bites are packed with wholesome goodness. The key is in the preparation, which we’ll cover in the instructions.
- 1 ½ teaspoons Kosher Salt, divided: Salt does double duty in this recipe. The first teaspoon is used to draw out the excess water from the zucchini, a critical step for preventing soggy bites. The remaining half teaspoon is for seasoning the mixture.
- 2 large Eggs, lightly beaten: The eggs act as the primary binder, holding all the ingredients together. They provide structure and add a touch of richness to the final product.
- 1 cup Shredded Sharp Cheddar Cheese: Sharp cheddar provides a robust, tangy flavor that stands up beautifully to the mildness of the zucchini. For the best melt and flavor, I highly recommend shredding your own from a block.
- ½ cup Grated Parmesan Cheese: Parmesan cheese adds a nutty, salty depth of flavor that is simply irreplaceable. It also helps the exterior of the bites to become wonderfully brown and crispy during baking.
- ¾ cup Panko Breadcrumbs: Panko breadcrumbs are the secret to an incredibly light and crispy texture. These Japanese-style breadcrumbs are flakier and absorb less oil than traditional breadcrumbs, resulting in a superior crunch.
- 1 teaspoon Garlic Powder: Garlic powder provides a consistent, savory garlic flavor throughout the bites without the risk of burning that fresh garlic can have. It complements the cheese and zucchini perfectly.
- ½ teaspoon Onion Powder: Like garlic powder, onion powder distributes a sweet and savory onion flavor evenly, adding another layer of complexity to the taste profile.
- 1 teaspoon Italian Seasoning (or dried oregano): This blend of dried herbs like oregano, basil, and thyme infuses the bites with a classic, aromatic flavor that makes them feel both comforting and sophisticated.
- ½ teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a subtle, pleasant heat and rounds out all the other savory flavors in the mixture.
- Olive Oil or Cooking Spray: For greasing the baking sheet. This ensures the bites don’t stick and helps the bottoms get just as golden and crispy as the tops.
Instructions
Following these instructions carefully, especially the first step, is the key to achieving Zucchini and Cheese Bites that are crispy on the outside and tender, not watery, on the inside.
1. Prepare the Zucchini (The Most Important Step!)
Begin by washing and drying your zucchini. There’s no need to peel them; the skin contains nutrients and adds a nice color. Using the large holes of a box grater, shred the zucchini into a large bowl. Sprinkle the shredded zucchini with 1 teaspoon of kosher salt and toss gently to combine. Let the salted zucchini sit for 15-20 minutes. You will see a significant amount of water begin to pool at the bottom of the bowl. This is exactly what you want! The salt is drawing out the excess moisture.
2. Squeeze, Squeeze, Squeeze!
Once the zucchini has rested, it’s time to remove that water. Place the shredded zucchini in the center of a clean kitchen towel, cheesecloth, or several layers of heavy-duty paper towels. Gather the corners of the towel and twist it tightly over the sink, squeezing out as much liquid as you possibly can. Be firm and patient with this process; you’ll be amazed at how much water comes out. Getting the zucchini as dry as possible is the number one secret to avoiding soggy bites. The resulting zucchini should be a compact, dryish pulp.
3. Combine the Bite Mixture
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with olive oil or cooking spray. In a large mixing bowl, combine the squeezed, dry zucchini pulp, the lightly beaten eggs, shredded sharp cheddar, grated Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, Italian seasoning, the remaining ½ teaspoon of kosher salt, and the freshly ground black pepper.
4. Mix Thoroughly
Using a spatula or your hands, mix all the ingredients together until they are thoroughly combined. You want to ensure the cheese, breadcrumbs, and seasonings are evenly distributed throughout the zucchini. The mixture should be thick and hold its shape when you pinch a piece together.
5. Form the Bites
Using a small cookie scoop or a tablespoon for uniform sizing, scoop out portions of the mixture. Roll each portion into a ball and then gently flatten it into a small, thick disc or patty, about 1.5 inches in diameter and ½ inch thick. Place the formed bites onto the prepared baking sheet, ensuring you leave a little space between each one to allow for even air circulation and browning.
6. Bake to Golden Brown
Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the bottoms are golden brown and the edges are crispy. For maximum crispiness, carefully flip the bites halfway through the baking time (around the 10-minute mark).
7. Cool and Serve
Once the Zucchini and Cheese Bites are beautifully golden and crisp, remove them from the oven. Let them cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack. This helps them stay crispy. Serve them warm with your favorite dipping sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 45