Baked Zucchini Bites with Mom’s Dill Dip

This is our first full week back to school. YAY! So far, this year has started off great for our girls. All three really like their teachers and were ready to be back in school. Yesterday it really started to feel like fall for the first time. I worked in the yard and wasn’t drenched in sweat like I have been lately. A few neighbors had their windows open. Not us, we go from AC to furnace and then back again when needed in the spring. 🙂 Too many allergy sufferers in our house, unfortunately. There was no humidity in the air and it had a crisper, cooler temp to it which made us all realize that our beach days are probably gone and soon we’ll be bringing out jackets and sweaters. That’s okay, you know how I love those cozy sweaters and fall boots. Bring it on!

These little Baked Zucchini Bites are similar to the Baked Zucchini Wedges that I shared a while back. But, here’s what’s different about these and why I like them a little bit better. These have a little less zucchini to them, well less zucchini surface area and are smaller, therefore when they are breaded up and baked they have a crispier texture which I love. They would make a lovely appetizer or party food, or can be served up as a side dish.  I also love the little spice in these and pairing with a cool dill sauce just completes the dish. This dill dip is one that my mom has made for years and years. She can whip it up and make a pretty veggie platter quicker than you can open up one of those store bought dips any day. It’s great with these Baked Zucchini Bites. It’s great with veggies, with chips, as a sandwich spread. It’s just tasty.

Baked Zucchini Bites with Mom’s Dill Dip

IMG_7139

IMG_7101

The basics – Panko breadcrumbs

Grated Parmesan cheese

Eggs

Dried Basil

Garlic Powder

Crushed Red Pepper Flakes

Salt and Pepper

2-3 medium zucchini

combine all the spices and breadcrumbs, and parmesan cheese

IMG_7104

IMG_7109

Slice up the zucchini

IMG_7105

Beat the eggs

IMG_7106 IMG_7108

(my 8 year old wanted to make sure I included a picture of her cracking the egg perfectly one handed) I love her kitchen skills!

Make your assembly line

IMG_7110

Start dredging the sliced zucchini in the eggs, and then into the breadcrumb mixture. Repeat if needed to make sure they are well coated.

IMG_7111 IMG_7114

Place the coated zucchini on a lightly greased baking sheet.

IMG_7119

Once all the little slices are coated, bake at 450°F for about 5 minutes.

Flip them over and bake for another 5 minutes or so until golden brown.

IMG_7126

You could serve these alone, or with marinara, but I like them with dill dip. I kind of decided to make that at the last minute so I didn’t take the time to snatch a few photos. I’ll include the recipe for you, though.

IMG_7147

Baked Zucchini Bites

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

2-3 medium zucchini. I used three small ones.

2 eggs – beaten

2 C Panko Breadcrumbs

2/3 C grated parmesan cheese

2 teas dried basil

1/2 teas garlic powder

1/2 teas crushed red pepper flakes

1/2 teas Kosher Salt

1/2 teas fresh ground black pepper

 

Mom’s Dill Dip

Makes a lot. You can just refrigerate the leftover dill dip and use for snacks etc or just cut the recipe in half if you like: This is my mom’s Dill Dip Recipe

2 C Sour Cream

2 C Hellman’s Mayonaise. She’s pretty particular about only using Hellman’s. 🙂

2 teas dried dill weed

1 teas Lawry’s Seasoned Salt

2 teas dried parsley

2 TBS dried onion flakes

Combine all in a bowl and mix together until combined. Refrigerate leftovers. Keeps for up to 1 week stored in fridge.

Directions

Preheat oven to 450°F

Combine the breadcrumbs, grated parmesan, and spices together in a bowl.

Slice up the zucchini into about 1/2 inch thick (or a little less) round slices.

Beat the eggs and leave in separate bowl.

Dunk the zucchini slices into the eggs and then into the breadcrumb mixture. Dunk again in egg and breadcrumbs if needed to make sure the zucchini is well coated.

Place the breaded zucchini slice on a lightly greased baking sheet.

Bake at 450°F for about 5-7 minutes and then carefully flip the slices over and bake for 5 more minutes or until lightly golden brown.

Serve with dill dip if you like.

IMG_7139

clickinmyheels.com

Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s