Here’s a healthy appetizer (or snack) for you. Baked zucchini and potato bites! A combination of potato pancake and grated zucchini – and baked! Not an ounce of oil is needed for this deliciously nourishing dish!
If you know someone who hates vegetables, make them try these baked potato bites, and trust me, they will change their mind. 🙂
The herbs, cheese, and grated lemon zest compliment the flavors of potato and zucchini, giving you that balanced goodness in every bite.
Now, if you really want to fry these potato bites --- it’s not a problem.
Keep them shaped like balls, fry them, then place them on kitchen paper to absorb any excess oil.
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- Zucchini - you can use any size of zucchini; just make sure you use about half a pound for making this baked zucchini and potato recipe.
- Potatoes - go for the starchy (or floury) type of potatoes when preparing these baked potato bites.
- Lemon - you would only be using its grated zest.
- Spring onions - also called scallions in some parts of the world.
- Breadcrumbs - you can either buy or make your homemade breadcrumbs.
- Parmigiano Reggiano - or you can use grated parmesan if that’s what you have.
- Egg - one medium-sized (63 to 73 grams) is all you need for binding all the ingredients for making baked zucchini and potato bites.
- Herb and seasoning - parsley, salt, and ground black pepper.
Start preparing your baked zucchini and potato bites by boiling the chopped potatoes (photo 1).
Cook until the potatoes are soft.
While the potatoes are boiling, peel and grate the zucchini (photo 2).
Wrap the grated zucchini in a cheesecloth.
Squeeze the cloth to get rid of the liquid from the zucchini (photo 3).
Note that it is easier to do this in batches.
Place the squeezed zucchini in a medium-sized mixing bowl.
Once the potatoes are ready, drain the water from them.
Use a potato ricer to add the boiled potatoes to the mixing bowl with the zucchini (photo 4).
Add the remaining ingredients except for one tablespoon of breadcrumbs (photo 5).
Mix everything, just enough to combine.
Preheat the oven to 200°C (375°F).
Take a tablespoon of mixture and roll it into a ball (photo 6).
Press the ball on top of a tray lined with parchment paper (photo 7).
Sprinkle all potato bites with breadcrumbs on top (photo 8).
Place the baking tray in the oven for thirty to thirty-five minutes, or until they turn golden in color.
Transfer your baked zucchini and potato bites to plates.
- Make sure you chop the potatoes in (almost) equal sizes so they will cook simultaneously.
- If you think the zucchini and potato mixture is too wet, add more breadcrumbs. (One more tablespoon is generally enough for me).
- Do not use aluminum foil on the baking tray.
Line it with a parchment paper (or baking sheet) instead. It makes it easier to remove the potato bites once cooked.
- Other cheese. You can replace it with any hard cheese that you like. If it’s a slightly soft cheese, add a bit more breadcrumbs to make the mixture less wet.
It applies to the amount of salt as well. So if you’re going to replace parmesan with less salty cheese, adjust the quantity of salt to balance it out.
- Panko. It’s absolutely fine to use panko breadcrumbs if that’s what you have on hand.
Seriously though, if you have some old bread, you can easily make homemade breadcrumbs. 🙂
WHAT TO SERVE WITH THESE BAKED POTATO AND ZUCCHINI FRITTERS?
A simple marinara sauce.
That is everything you need to enjoy these potato bites – and your favorite drink, of course.
FOR QUICK TO PREPARE DESSERTS TO SERVE AFTER, YOU CAN NEVER GO WRONG WITH THESE TREATS!
Baked Zucchini and Potato Bites Recipe
- Chopping board
- Kitchen knife
- Mixing bowls
- Measuring cups
- Measuring spoons
- Box grater
- Baking tray
- Parchment paper/Baking sheet
- 1/2 pound potatoes (250 grams), peeled and cut into equal sizes
- 1/2 pound zucchini (250 grams)
- 1 medium egg, beaten
- 1/2 lemon, grated zest
- 1/4 cup breadcrumbs (plus 1 tablespoon for sprinkling)
- 1/2 cup Parmigiano Reggiano, (or Parmesan)
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup green onions (only the white and light green parts), thinly sliced
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- Start by boiling the chopped potatoes and cook until they are soft.
- While the potatoes are boiling, start peeling and grating the zucchini.
- Wrap the grated zucchini in a cheesecloth.
- Squeeze to get rid of the liquid from the zucchini.(Note that it is easier to do this in batches.)
- Place the squeezed zucchini in a medium-sized bowl.
- Once the potatoes are ready, drain them and use a potato ricer to add them to the bowl.
- Add the rest of the ingredients except 1 tablespoon of breadcrumbs.
- Mix everything, just enough to combine.
- Preheat the oven to 200°C (375°F).
- Take a tablespoon of the mixture and roll it into a ball.
- Press the ball on top of a tray lined with parchment paper.
- Sprinkle all potato bites with breadcrumbs.
- Place the baking tray in the oven for 30 to 35 minutes, or until they turn golden in color.
- Transfer your baked zucchini and potato bites to plates.
- Serve with your favorite dipping sauce!
- Cook’s Tip #1: Make sure you chop the potatoes in equal sizes so they will cook at the same time.
- Cook’s Tip #2: If you feel that the zucchini and potato mixture is too wet, add a bit more breadcrumbs. (One more tablespoon is generally enough for me).
- Cook’s Tip #3: Do NOT use aluminum foil on the baking tray. Line it with parchment paper instead; it makes it easier to remove the potato bites once they’re cooked.
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