Bite-sized food is a big trend these days, as these small, portion-controlled and diet-friendly meals are delicious, fun, and perfect for dipping.
Yet, many avoid them as they can be unhealthy and full of calories. Worry no more, friends, as these zucchini garlic bites are crispy, nutritious, and delicious! Zucchini is a low-carb vegetable that took the food world by a storm.
It is high in essential nutrients such as potassium, manganese, vitamin C, and vitamin A. It has an impressive nutritional profile, as one medium zucchini with skin (approximately 196 grams) contains about:
- 31.4 calories
- 6.6 grams carbohydrates
- 2.4 grams protein
- 0.4 gram fat
- 2.2 grams fiber
- 33.3 milligrams vitamin C (56 percent DV)
- 0.4 milligram vitamin B6 (21 percent DV)
- 0.3 milligram manganese (17 percent DV)
- 0.3 milligram riboflavin (16 percent DV)
- 514 milligrams potassium (15 percent DV)
- 56.8 micrograms folate (14 percent DV)
- 8.4 micrograms vitamin K (11 percent DV)
- 392 international units vitamin A (8 percent DV)
- 33.3 milligrams magnesium (8 percent DV)
- 74.5 milligrams phosphorus (7 percent DV)
- 0.1 milligram thiamine (6 percent DV)
- 1 milligrams niacin (5 percent DV)
- 0.1 milligram copper (5 percent DV)
Zucchini also contains vitamin E, pantothenic acid, choline, calcium, iron, zinc and selenium, and is abundant in water and polysaccharides, which improve heart health.
Additionally, pectin in zucchini fights inflammation and prevents diabetes and insulin resistance.
Zucchini Garlic Bites Recipe
Ingredients:
- 1 cup zucchini, grated and wrung out
- 1/3 cup breadcrumbs
- 1 egg
- 1/4 cup Parmesan cheese, grated finely
- 1 clove garlic, grated
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- pinch of salt and pepper
- Marinara sauce, for dipping
Directions:
Preheat the oven to 400˚ F. Lightly coat a baking sheet with olive oil or non-stick spray.
To get the desired crispy taste, try to squeeze as much moister as possible out of the zucchini. Shred the zucchini using a food processor or hand grater. Then, place the zucchini shreds in a kitchen towel and wring out the moisture.
Grate the garlic and in a medium-sized bowl, mix all the ingredients. Shape the mixture into small balls in the size of a tablespoon, and place them on the baking sheet. Bake for about 15 minutes, until golden, and serve them with the marinara sauce.
You can prepare your homemade marinara sauce, by blending the following ingredients in a food processor until smooth:
- 2 (14.5 ounces) cans of stewed tomatoes
- 1 (6-ounce) tomato paste
- 4 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
Directions:
In a large skillet, sauté 6 tablespoons olive oil and 1/3 cup diced onion, and then add the tomato sauce, and half a cup of white wine.
Simmer on low heat for 30 minutes, stirring occasionally.
Serve and enjoy!
