Use those torpedo zucchinis for these delicious Tex Mex zucchini bites, made gluten free, and baked in the oven. You can make a batch in 50 minutes.
These zucchini bites are perfect for lunch boxes, back to school parties, game day, birthday parties, neighborhood potlucks, a farm wedding, and any occasion where appetizers are served. They are mildly warm and spicy. If you prefer very spicy simply substitute cayenne pepper for the black pepper in the almond flour coating.
The flavorings can be adapted to any cuisine. Zucchini is mild tasting without being overpowering. It adapts to the flavors you cook it with. So dress it spicy or dress it mild.
Make these zucchini bites while the garden with the over abundance. They can be made ahead and frozen for up to 4 weeks. The batch I made didn’t make it to the freezer. One batch served 4 people for lunch with ranch, salsa, and queso dips served on the side.
Zucchini Bites with Tex Mex Flavor, that are also Gluten Free
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 18 bites 1x
- Category: appetizers
- Method: baking
- Cuisine: Tex Mex
Description
Tex Mex zucchini bites are crunchy on the outside and soft and cheesy inside. A batch serves 4 for lunch or 6 to 8 for appetizers. Serve it with ranch, guacamole, salsa, or queso dips.
Ingredients
- 4 cups grated zucchini, drained
- 1 cup finely chopped onion
- 2 cups coarsely grated, gluten-free bread crumbs
- 3 eggs
- 2 cup jalapeno cheddar cheese, grated
- 1 teaspoon Himalayan salt
- zest and juice from 2 limes
- 2 garlic cloves, minced
- 1 ½ cups almond flour
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Grate a medium size zucchini on the coarse side of a box grater or with a food processor. Let it sit for 10 minutes. Squeeze out any excess moisture by wrapping it in a kitchen towel and twisting it over a sink. Measure out 4 cups of grated zucchini into a large mixing bowl.
- Add chopped onion, bread crumbs, eggs, cheese, salt, lime juice and zest, and minced garlic. Stir well to fully combine.
- In a separate bowl combine almond flour and black pepper. If you prefer very spicy appies, substitute cayenne pepper for the black pepper called for in this recipe.
- Prepare a baking sheet by lining with parchment paper. Spread olive oil over the parchment paper using a pastry brush. Preheat oven to 425°F.
- Take a 1 ½ tablespoons of the zucchini batter and shape it into a firm ball about the size of a walnut using your hands. Roll the ball in the almond flour mixture. Place the ball on the prepared baking sheet. Repeat with remaining batter.
- Bake at 400F for 30 to 45 minutes or until golden brown on all sides. Turn the zucchini bites after 15 minutes to brown the other side. Turn again in 10 minutes.
- They will be crunchy outside and soft inside.
Notes
Serve with yogurt ranch dip, salsa, guacamole, or queso dip.
Step 1: Grate a medium size zucchini on the coarse side of a box grater or with a food processor. Let it sit for 10 minutes. Squeeze out any excess moisture by wrapping it in a kitchen towel and twisting it over a sink. Measure out 4 cups of grated zucchini into a large mixing bowl.
Step 2: Add chopped onion, gluten-free bread crumbs, eggs, cheese, salt, lime juice and zest, and minced garlic. Stir well to fully combine.
Step 3: In a separate bowl combine almond flour and black pepper. If you prefer very spicy appies, substitute cayenne pepper for the black pepper called for in this recipe.
Step 4: Prepare a baking sheet by lining with parchment paper. Spread olive oil over the parchment paper using a pastry brush. Preheat oven to 425°F.
Step 5: Take a 1 ½ tablespoons of the zucchini batter and shape it into a firm ball about the size of a walnut using your hands.
Roll the ball in the almond flour mixture. Place the ball on the prepared baking sheet. Repeat with remaining batter.
Step 6: Bake at 400F for 30 to 45 minutes or until golden brown on all sides. Turn the zucchini bite after 15 minutes to brown the other side. Turn again in 10 minutes.
Serve warm with ranch dip, salsa, or queso.
These are so good you won’t be hiding zucchini in your neighbor’s car anymore. You can’t buy torpedo zucchinis in the grocery store. You have to grow them yourself. And you’ll want to grow more after you taste this zucchini bites for yourself.
More zucchini recipes to use up the garden harvest
Chicken Zucchini boats (coming soon)
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