Description
Crispy and savory vegetable bites made with zucchini, mushrooms, and herbs, offering a golden exterior and tender interior—perfect as a healthy snack or appetizer.
Ingredients
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup finely chopped mushrooms
- 1/4 cup grated carrot
- 1/3 cup shredded cheese (mozzarella or cheddar)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons finely chopped onion
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
Instructions
- Squeeze excess moisture from grated zucchini using a cloth.
- In a bowl, combine zucchini, mushrooms, carrot, cheese, breadcrumbs, egg, garlic, onion, and parsley.
- Add salt, pepper, and oregano, then mix well.
- Form mixture into small balls or patties.
- For baking: Preheat oven to 180°C (350°F), brush bites with oil, and bake 20–25 minutes, flipping halfway.
- For air frying: Cook at 180°C for 12–15 minutes, flipping halfway.
- For pan-frying: Cook in oil over medium heat until golden on all sides.
- Serve warm with your favorite dipping sauce.
Notes
- Squeezing zucchini is essential to avoid soggy texture.
- Use gluten-free breadcrumbs if needed.
- Add chili flakes for spice.
- Try different cheeses like feta or parmesan.
- Vegetables like spinach or bell peppers can be added.
- Store in fridge up to 3 days.
- Reheat in oven or air fryer for crispiness.
- Freeze and cook directly from frozen if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 3 bites
- Calories: 140
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
