squash

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

INGREDIENTS

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

Note:

(I left out the basil)