Zucchini Bacon Bites

Name: Zucchini Bacon Bites
Yield: 4 servings
Cuisine: American
Ingredients: 4 Slices cooked crumbled bacon; 1 1/2 cup raw zucchini,not peeled, finely diced, (about 1 large zucchini); 3 eggs; 1 garlic clove, finely crushed; 1 1/4 cup gluten free panko crumbs; 3 Tablespoons fresh mint, finely chopped; 1 Cup grated cheese, your choice of cheese. This recipe I used mozzarella, provolone and parmesan mix; 1 Teaspoon salt

Long Island NY Foodie @longislandnyfoodie

Zucchini Bacon Bites

Long Island NY Foodie @longislandnyfoodie

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Ingredients

4 servings

4 Slicescooked crumbled bacon
1 1/2 cupraw zucchini,not peeled, finely diced, (about 1 large zucchini)
3eggs
1garlic clove, finely crushed
1 1/4 cupgluten free panko crumbs
3 Tablespoonsfresh mint, finely chopped
1 Cupgrated cheese, your choice of cheese. This recipe I used mozzarella, provolone and parmesan mix
1 Teaspoonsalt

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Steps

1

Preheat oven to 350 F
2

Wash the zucchini and remove the ends, keep the skin on for extra fibers.
Finely dice the zucchini in small cubes of about 2 mm.
3

Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, crumbled bacon, garlic, gluten free Panko crumbs, mint and cheese. Adjust salt and pepper regarding taste.
4

It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls with your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs.
5

Form golf size balls rolling the batter into your hands,.
Place each balls onto a greased cookie sheet.
6

Bake for 20 minutes or until the outside is golden and crispy.