Cheesy Baked Zucchini Bites

• servings: 20 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2½ cups (packed) zucchini, shredded

1½ cups white cheddar, shredded

½ cup Panko breadcrumbs

2 large eggs

2 tsp garlic powder

½ tsp sea salt

½ tsp black pepper

1/2 cup Parm

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.

Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle ½ tsp salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.

In the meantime, prepare and measure the other ingredients and place them in a large bowl.

Then, using your hands, squeeze the grated zucchini to drain excess liquid (it doesn’t need to be fully dry) before adding it with the other ingredients.

Mix together until well-combined.

Scoop out heaping tablespoons (I used a #50 cookie scoop, which holds 1.28 tablespoons) of the mixture and place them at least 1-inch apart on the baking sheet.

Bake for 25-30 minutes until golden-brown. Let it cool slightly before eating.

Nutrition

• Serving Size: 1
• Calories: 53
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 27 mg
• Sodium: 141 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 3 g