Ingredients
Equipment
Method
- Wash and dry the zucchini, then grate them using a box grater or food processor.
- Sprinkle a pinch of salt over the grated zucchini and let it sit for 5 minutes to draw out excess moisture.
- In a large mixing bowl, combine the grated zucchini, chopped parsley, eggs, and flour. Season with salt and pepper, then mix until you have a sticky, uniform batter.
- Scoop spoonfuls of the batter onto a baking sheet lined with parchment paper and flatten each scoop into a round shape about 10 cm in diameter.
- Preheat the oven to 180°C (350°F) and bake for 15 minutes, flipping the bites halfway through.
- For extra crispiness, brush a thin layer of olive oil on the tops before baking.
Nutrition
Calories: 130kcalCarbohydrates: 4gProtein: 7gFat: 9gSaturated Fat: 2gCholesterol: 186mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 270IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Notes
Use fresh zucchini for the best flavor and texture, and don’t skip salting it to remove excess moisture. For variations, consider using almond flour for gluten-free bites or try different herbs and spices to customize the flavor. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness. You can also freeze them for up to 2 months. Enjoy them with your favorite dipping sauces!
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