Ingredients
Scale
- 1 cup shredded zucchini (drained well)
- 1 clove garlic (grated fine)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 large egg
- 2 tablespoons chopped fresh chives ((or 1 tablespoon dried chives))
- 1 tablespoon chopped fresh parsley ((or 1/2 tablespoon dried))
- 1 teaspoon chopped fresh basil ((or 1/2 teaspoon dried))
- 1 teaspoon chopped fresh oregano ((or 1/2 teaspoon dried))
- pinch of salt and pepper
- tomato sauce (for dipping)
Instructions
- Preheat oven to 400F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
- Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.
- Grate the garlic using the small holes on the box grater.
- Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine.
- Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
- Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.