ZUCCHINI WITH GARLIC

°3 cups zucchini, grated and drained

°2/3 - 1 cup bread crumbs I like to use 2/3 but if you need to add more to make it easier to work with them, that works too. See tips section above.

°1/2 cup grated parmesan

°2 eggs

°4 tbsp. fresh chives, chopped into small pieces

°2 tbsp. Finely chopped fresh parsley

°2 tbsp. Fresh basil cut small

°2 tbsp. chopped fresh garlic

°Salt and pepper to taste I would add about 6 salt rolls and 4 pepper rolls.

°Ingredients for the garlic cream

°1/2 cup sour cream

°1/3 cup mayonnaise

°2 tbsp. Lemon juice

°1 tbsp. Finely chopped parsley

°2 tbsp. garlic powder

°Pepper. 4 shaker rolls of ground pepper without adding extra salt.

*Directions

Zucchini Biting Instructions

Preheat oven 350 degrees.

Place a piece of parchment paper on a cookie sheet.

Combine zucchini, eggs, breadcrumbs, garlic, parmesan, chives, parsley, basil, salt and pepper in a bowl.

Mix well. It's best to use your hands to make sure everything is well combined.

If the mixture seems too runny to form into soft balls, add an additional 1/3 cup of the recommended bread crumbs.

Once all your ingredients are combined, shape the mixture into small bite-sized balls. Use a spoon or melon baller to smooth it out.

Add them one at a time to the cookie sheet. They won't expand so you can push them together, but I like to give them at least an inch of spacing on all sides to make sure they cook evenly.

Bake at 350 degrees for 25-30 minutes. Watch and remove them within 25 minutes if they are golden brown.

While the zucchini bites cook, dip them.

Enjoy !