Baked Zucchini Bites
If your dinner menu needs a little freshening, try these baked zucchini bites, a delicious and simple appetizer that’s sure to add a little wow to your table.
In the never- ending quest to add more greens to our diet, I stumbled across a really delicious alternative to fried zucchini. After reading a bunch of no-fry recipes online, I threw these babies together with what I had on hand in the kitchen.
They were ahhh-mazing, earning rave reviews from health-conscious friends (and not-so-health-concious ones too!) but especially the hubs. Which means that after some final tweaking, I was petitioned to write the recipe down.
Like both my grandmothers, my cooking has a tendency to be a bit experimental, which is also code for never tasting the same way twice. Unless of course it makes it to the blog.
You’re welcome.
What you need
- Non-stick Cooking Spray
- 6 TBSP Parmesan Cheese
- 4 TBSP Corn Meal
- 1/2 TSP Ground Pepper
- 2 TBSP Ranch Seasoning
- 2 Eggs
- 2 Large Zucchini
- Colby Jack Shredded Cheese
How to Make it
- Pre-heat oven to 475F. Prep a baking tray with tin foil and spray with non-stick cooking spray.
- Wash Zucchini, remove the ends, and cut remainder into 1/2 inch coins.
- Mix together Parmesan Cheese, Corn Meal, Pepper, and Ranch in a low dish or soup bowl.
- Whisk the eggs in a separate low dish or soup bowl.
- Take Zucchini coins dipping them first in whisked eggs, then the cheese and seasoning mixture. Place them in rows on the baking tray.
- Once all the Zucchini is covered, spoon the remaining cheese and seasoning mixture over the tops as desired.
- Bake Zucchini for 10 minutes. Immediately sprinkle with Colby Jack shredded cheese.
- Serve warm and enjoy!
BONUS they also happen to re-heat nicely as leftovers! 🙂