Saturday, June 18, 2016
Friday, June 17, 2016
We have an abundance of squash in the Ponderosa gardens. This photo is the harvest from today. Tonight I found a recipe that was very tasty. It only took one zucchini to make it so I still have plenty to share with others!
Baked Cheesy Zucchini Bites
1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
1 large egg, lightly beaten
1/4 - 1/2 cup shredded sharp cheddar cheese
1/4 cup panko or regular bread crumbs
1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry.
Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
Bake for 16-20 minutes until the edges are golden.
Yield 2-3 dozen
(I left out the basil)