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.
- 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
- 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.
Serve with yogurt ranch dip, salsa, guacamole, or queso dip.
Keywords: zucchini recipes, zucchini bites