4 cups zucchini (about 3 medium zucchini), see instructions
1 teaspoon kosher salt
2 whole eggs beaten
2 teaspoons finely grated garlic (use a garlic press)
¼ cup scallions minced fine
1 cup panko bread crumbs
2 tablespoons grated Parmesan cheese
Zest from ½ lemon
2 cups sharp white cheddar, grated on fine holes of box grater
4 tablespoons butter, melted
Optional dipping sauce
1 cup mayonnaise
¼ cup sour cream
¼ cup drained zucchini relish (see recipe here), or any other favorite relish
2 tablespoon scallions minced fine
2 teaspoons Worcestershire sauce
½ teaspoon smoked paprika (more if you like it really smoky)
½ teaspoon white pepper
½ teaspoon onion powder
Grate half the zucchini on the large holes of a box grater and the second half on the fine holes of a box grater. The larger pieces give the snacks structure and the fine pieces help bind the mixture. Place in a dish towel over a colander and sprinkle on the salt. Let this sit over the sink for 30 minutes while you prepare the other ingredients.
Preheat oven to 425 degrees F.
In a medium bowl, mix eggs, garlic, scallions, panko, Parmesan, lemon zest and cheddar cheese.
After the 30 minutes, pull up the sides of the dish towel and twist the top and squeeze as much liquid as possible out of the zucchini. Then add to the bowl and mix to combine.
Line a sheet tray with parchment paper and brush with some of the butter.
Use a one-ounce scoop and scoop out 24 balls lined up 4×6 on the prepared sheet tray.
Flatten each ball to about a half inch high while pressing in the sides to neaten them up.
Brush with the remaining butter and bake for 12 minutes. Flip each one over and bake for another 12-15 minutes or until golden on both sides.
While zucchini snacks are cooking, make optional sauce by combining all sauce ingredients. Refrigerate until needed.
Serve warm with the optional dipping sauce.
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