Southwestern Zucchini Bites

Not the prettiest picture, but they are delicious. We use up some of our end of season garden surplus to fill our freezer with these. we like to eat them room temperature or hot. sometimes with a avocado ranch or with a chili (sambal), dijon, mayo.

Zucchini bites
3 average sized zucchinis, shredded
1 can black beans, drained & rinsed
1 can sweet corn, drained
2 tablespoons diced jalapeno (depending on spice level & preference)
1-1/2 c diced red/orange bell pepper
1-1/2 tsp salt (extra for salting zucchinis)
1 tsp black pepper
1 Tablespoon ground cumin
1/2 tsp chili powder
1 Tablespoon Sambal Oelek (could use sriracha, but we’re allergic to garlic)
2 tsp dijon (prefer maille)
1/2 c plain bread crumbs
1/2 c panko
2 eggs beaten
2 oz shredded cheddar
1/2 c shredded mozzarella (or jack or pepper jack)

-salt shredded zucchini & let sit to release liquid (10 minutes or so)

  • mix together all other ingredients
  • in a towel squeeze out zucchini removing as much liquid as possible
  • mix zucchini in with other ingredients
  • form into 2 tablespoon balls/bites & place on a parchment lined pan. spray with a little oil & bake in a 375 F oven for 50 minutes or until lightly browned.
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I think my hubby would love these!

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These sound excellent! I’m going to add them to the “to try” list!

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