Zucchini Bites
Made from zucchini, cheese, eggs and oats, these zucchini bites are a fantastic toddler snack or lunchbox filler.
Servings: 21
Calories: 29kcal
Ingredients
- 2 cups (250g) zucchini (courgette) Grated
- ½ cup (70g) sharp cheddar Grated
- 2 eggs
- 4 tablespoon oat flour
- ½ teaspoon Italian mixed herbs (optional add more or less to taste)
- ¼ teaspoon salt , or to taste (do NOT add if making for a baby)
Instructions
- Preheat oven to 180C / 350F / Gas 4 and prepare two baking sheets with parchment paper or a silicone baking sheet
- Place the zucchini on a clean cloth and squeeze out the liquid into a bowl. (You need to get the zucchini quite dry for the recipe to work)
- Place the zucchini back in the bowl and mix with the remaining ingredients
- Form ½ tablespoon balls and flatten into rounds onto the baking sheet. (Mine were around ½ cm / ¼ inch thick and I made 21)
- Bake for approx. 15 mins (until crispy on the sides)
Video
Notes
Zucchini Liquid: Don't throw this goodness away - add it to smoothies or pasta sauces.
Cheese: You can use any good melting cheese such as cheddar, mozzarella or tasty. Or you can use a mix.
Flour: Oat flour can easily be made by blending / processing oats until a flour consistency. Alternatively you can replace with another flour (such as all-purpose or almond)
Adjust Mixture: The mixture is quite wet but if you find it too wet to form, add a little extra flour.
Making for a Baby: To lower sodium levels you reduce the cheese to ¼ cup and skip the salt.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 29kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 29mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 2.2mg | Calcium: 31mg | Iron: 0.2mg