Yellow Summer Squash Bites
Ingredients
- 4 cups Summer squash, shredded about 1 large squash
- ¾ cup Panko bread crumbs
- ¾ cup Parmesan cheese, shredded
- 1 tsp Garlic powder
- 1 ¼ tsp Onion powder
- ¼ cup fresh herbs - parsley, oregano or basil or 1 tbsp dried herbs
- ½ tsp Salt
- 2 eggs, beaten
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or oil the pan to prevent sticking.
- Prepare summer squash by shredding it using a food processor or hand-held box grater with large holes. If your squash has many big seeds, you can remove them by scooping them out with a spoon.
- After shredding, place the squash in cheesecloth, a clean kitchen towel, or paper towels, and squeeze to remove the moisture.
- In a small bowl, add the eggs and beat together.
- In a medium mixing bowl, add summer squash and all ingredients except the eggs. And mix to combine.
- Add the beaten eggs to the squash mixture and combine.
- Take about a heaping tablespoon of the mixture into your hands and shape it into a round ball or flatten it slightly. Squeeze the rounds to squeeze out excess moisture and place them on the prepared baking sheet.
- Bake for 20-25 minutes or until they are golden brown.
- Serve and enjoy!
Notes
Air Fryer
Follow the instructions above, except place the bites in an air fryer basket. Air fry at 360 degrees Fahrenheit for 13-15 minutes, flipping halfway through.
Nutrition
Serving: 16gCalories: 43kcalCarbohydrates: 3gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 24mgSodium: 177mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 202IUVitamin C: 6mgCalcium: 70mgIron: 0.4mg
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