Zesty, Zingy Zucchini Bites

I am captivated by food through every single one of my senses, with the strongest, without a doubt, being my visual sense.  I keep a notepad near the TV for jotting down ideas I see on various cooking shows, and those pictures are transported from the screen to my eyes to the kitchen for re-creations and inspirations.  The visual appeal of food, to me, is limitless. 

These Zesty, Zingy Zucchini Bites were inspired by a few photos my eyes melted into while scrolling through the internet one day.  I created this title for them because I chose to add more pops of flavor - make them sing a little more, so to speak.  The additions of garlic, red pepper flakes, and parsley amped up the recipe, in my opinion.  The removal of bacon (I know, some would definitely disagree on that one), and the addition of bread crumbs allowed the zucchini to be the star. 

They are perfect to bring to a summer party as an appetizer, and they are also delightful to enjoy before a weeknight meal (or even as a side to a protein and a big leafy green salad).  Delicious warm or at room temperature and so, so simple to create - it's a win-win!

Zesty, Zingy Zucchini Bites
Inspired by:  browsing the internet (primary source - www.allrecipes.com)

Ingredients:
1-2 zucchini, grated (and then drained/squeezed with paper towels as much as possible!)
1 small onion, chopped
1 large egg, whisked
1 T of milk (adjust as needed)
1/2 cup fresh pecorino romano cheese, grated (parmesan would also work)
2 T bread crumbs
2 T fresh parsley, chopped
2 garlic cloves, chopped
olive oil
red pepper flakes, to taste
S & P

The Process:
Preheat your oven to 350.  You can either grease a muffin pan or form your own "bites".  I chose to just form my own because I like how they appear less uniform and a little more rustic. 

Warm 1 T or so of olive oil in a skillet on medium-high heat.  Add the chopped onion and cook for about 3-4 minutes, stirring occasionally to prevent burning.  The next step is crucial (thanks to my friend, Liz!!) --- squeeze as much liquid from the zucchini as possible after grating it.  Use paper towels to squeeze it, which will help collect the liquid.  This will prevent the bites from becoming mushy or soggy. 

Then, stir the zucchini into the cooked onion pan and cook for about 2 minutes.  When you are just about finished with the onion and zucchini, toss in the chopped garlic and stir to combine for another minute or so.  

Transfer the mixture to a bowl to cool.

Mix together the egg with the milk, pecorino romano cheese, and bread crumbs.  Add the S & P and red pepper flakes to your taste.  Add the parsley.  

Once the zucchini, garlic, onion mixture has cooled completely, add it to the bowl with the egg, milk, cheese, bread crumb mixture.  Stir to combine everything.  When the consistency seems "just right", you are ready to start forming the mixture into meatball-type shapes or discs.  You  may need to add more breadcrumbs or more milk, depending on how thick or thin the mixture is.   

Place the zucchini bites on a baking sheet (with a touch of non-stick cooking spray).  Bake in the oven for about 15-20 minutes until browned and crispy.  I turned on the broiler for the last minute or so for that beautiful golden-brown color. 



Hubby and I gobbled these up before dinner one night, and they were fantastic.  Pop them in your mouth in between sips of effervescent beer on a sunny evening, and summer is at your fingertips. 

Cheers to a zesty, zingy June Saturday!