
I love to make these Southwestern Zucchini Corn Bites when my vegetable garden is full of zucchini. These bites are like zucchini corn fritters but baked rather than fried, making them super healthy.
In a large bowl, stir together the zucchini, cornmeal, cornstarch, seasonings, cheese, green onion, corn, and eggs until well-combined. Press the zucchini mixture into small balls and place them on a baking sheet. Repeat until all of the zucchini mixture has been used up. Bake the bites until browned and crisp, flipping and gently pressing with the bottom of a spatula halfway through. Make the dressing by combining all of the avocado-ranch ingredients and mash well to break up the avocado. Stir until smooth and fully combined. Garnish the zucchini bites with cilantro and serve with avocado-ranch dipping sauce.
To make Southwestern Baked Zucchini Corn Bites, you will need the following ingredients:
In a large bowl, combine 2 cups of shredded zucchini, 1 ¼ cups of cornmeal, 2 tablespoons of cornstarch, 2 teaspoons of cumin, 1 teaspoon each of chili powder, garlic powder and kosher salt, 1 cup of shredded Monterey Jack cheese, ½ a cup of finely chopped green onion, 1 ½ cups of corn kernels, and 2 large eggs.
These Southwestern Zucchini Corn Bites are simple to make and they taste amazing. Make these delicious treats soon and come back to leave a comment to let me know how you get on!