There are many recipes for zucchini bites. They’re all pretty similar. But I made some to go with dinner a few nights ago and they were pretty great. So I want to write what I did down.
- 2 Zucchinis, I used one yellow and one green
- 2 Eggs, lightly beaten with a teaspoon of water
- 2 oz finely ground Almonds
- 2 oz Bread Crumbs
- 2 oz grated Parmesan Cheese
- 1 Teaspoon Salt
- Ground Pepper to Taste
- 2 Pinches Oregano
- Cooking Spray
Preheat the oven to 450 degree. Cut the zucchini into 4″ long wedges. Toss with a little bit of salt and set aside to sweat for about 20 minutes. Rinse the salt off, and dry on a paper towel. Mix the finely ground almond, bread crumbs, parmesan cheese, salt, pepper and oregano together in a wide-based bowl or dish.
Dip the zucchini in the egg wash, and then gently roll the zucchini in the crumb mixture. Place on a lined or greased baking sheet. I then sprayed the top lightly with cooking spray to help it brown a little.
Bake at 450 degrees for 10 minutes. Turn them over, and continue baking for an additional five to eight minutes.