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
The basics – Panko breadcrumbs
Grated Parmesan cheese
Crushed Red Pepper Flakes
Salt and Pepper
2-3 medium zucchini
combine all the spices and breadcrumbs, and parmesan cheese
Slice up the zucchini
Beat the eggs
(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
Start dredging the sliced zucchini in the eggs, and then into the breadcrumb mixture. Repeat if needed to make sure they are well coated.
Place the coated zucchini on a lightly greased baking sheet.
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.
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.
Baked Zucchini Bites
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.
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.