If you have a garden, it’s likely to be overflowing with summer squash this time of year, (hence the name). Even if you don’t have a garden, you’re bound to see an abundance of summer squash at your local farmers market or grocery store. Summer squash, more formerly known as cucurbita pepo, is harvested when it’s immature, meaning before the rind hardens and the skin is still soft making it more edible than winter squash.
Did you know zucchini falls under the same category as summer squash? Both squashes are packed with nutrients, such as vitamin A, vitamin B6, vitamin C and magnesium. Feel free to use zucchini or summer squash in this recipe – both will work perfectly and taste just as yummy! I’ve also added in mozzarella and Parmesan cheese, as well as Panko bread crumbs, (also known as Japanese bread crumbs). I generally prefer Panko over regular bread crumbs because it offers a lighter, crunchier texture.
Feel free to get creative with the spices, too. If you have fresh herbs growing at home, this is a great recipe to use them in 🌿
In a mixing bowl, combine shredded zucchini and onion, mozzarella cheese, Panko, egg and Parmesan cheese.
Add in the basil, oregano, garlic powder, salt and black pepper, and mix well.
On a lightly greased or non-stick baking sheet, fill a cookie cutter (we used a 3” circle, but you can use any shape or size you want!) with a spoonful of the zucchini mixture, and press it down into the mold with a spoon. You want the bite to be no taller than 1/4”.
Remove the cookie cutter, leaving the zucchini mixture on the tray, and continue until you’ve molded all of the zucchini mixture.
Bake for 12 minutes, then flip the bites, and continue cooking for another 10-12 minutes.
Once the bites are lightly browned on each side, remove them from the oven.
Let cool slightly before serving - feel free to serve them on their own, or with a marinara dipping sauce.