Carrot Zucchini Bites via Semi-Vegetarian.comCarrot zucchini bites are a great way to use up bountiful summer vegetables, and can be served as a side dish, snack, or appetizer. They taste great on their own or dipped in marinara sauce. Kids love them, too!

Be sure to take note of the step to squeeze as much water as possible out of the vegetables. Drying out the vegetables is key to ensuring the carrot zucchini bites won’t fall apart. A word of warning that this step will most likely stain the towel, so pick one you don’t mind keeping in the closet later. Also, be sure it is not made of terry cloth or you’ll end up with fuzzy vegetables!

I made just shy of three dozen bites using my 1.5 tablespoon cookie scoop. The exact amount you’ll yield will vary based on the size of your scoops.
Carrot Zucchini Bites via Semi-Vegetarian.com

Nutrition facts are based on about four carrot zucchini bites:

Carrot_Zucchini_Bites_Nutrition

Carrot Zucchini Bites
Serves 8
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 3 carrots
  2. 1 medium zucchini
  3. 1 egg, beaten
  4. 1 tablespoon grated Parmesan cheese
  5. 1 cup great northern beans
  6. 1/3 cup panko bread crumbs
  7. 1/2 teaspoon Italian seasoning
  8. 1/4 teaspoon kosher salt
  9. 1/2 teaspoon black pepper
Instructions
  1. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper
  2. Shred carrots and zucchini (use a food processor to save time)
  3. Pour the shredded vegetables in to a non-terry cloth towel, twist tightly, and squeeze over a sink or bowl until no more liquid comes out of the vegetables
  4. Transfer the shredded vegetables to a cutting board and roughly chop in to smaller pieces
  5. Puree the beans in a food processors (or mash very well with a fork until it is a puree-like consistency)
  6. Combine the vegetables, bean puree, and remaining ingredients in a large bowl and mix very well
  7. Scoop in to balls using a cookie scoop and place on the lined baking sheet
  8. Lightly press down each ball to form tiny patties (if you don't have a cookie scoop, use a heaping tablespoon)
  9. Bake for about 20 minutes, flipping halfway through
  10. Allow to cool on the baking sheet 5 - 10 minutes before serving to allow the bites to firm up
  11. Serve plain or with marinara sauce (or other dipping sauce)
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