Zucchini, cheese, and garlic

 Zucchini, cheese, and garlic come together beautifully to create a delicious and versatile appetizer that's perfect for any occasion. Here are two recipe options to consider, depending on your preference:

Option 1: Baked Cheesy Garlic Zucchini Bites

These bite-sized delights are easy to make and perfect for finger food.

Ingredients:

• 1 medium zucchini, grated
• 1/2 cup shredded mozzarella cheese (or a blend of cheddar and Parmesan)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (panko breadcrumbs work well for extra crisp)
• 1 large egg, beaten
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Zucchini: Using a box grater or a food processor attachment, grate the zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.

3. Combine Ingredients: In a large bowl, combine the grated zucchini, shredded cheeses, breadcrumbs, beaten egg, garlic powder, oregano, salt, and pepper. Mix well until everything is evenly incorporated.

4. Form the Bites: Using a spoon or your hands, scoop out heaping tablespoons of the zucchini mixture and form them into small balls or patties. Gently flatten them slightly to create bite-sized pieces.

5. Bake: Place the formed zucchini bites on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and crispy on the outside and cooked through on the inside.

6. Serve: Let the bites cool slightly before serving. Enjoy them warm or at room temperature.

Option 2: Marinated Zucchini with Garlic and Cheese

This option offers a more elegant appetizer with a burst of flavor from the marinade.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1/2 cup pitted Kalamata olives, halved or quartered
• 1/4 cup crumbled feta cheese (goat cheese or ricotta cheese are good substitutes)
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup chopped fresh herbs (dill, mint, or parsley work well)

For the Marinade:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Marinate the Zucchini: In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, red pepper flakes (if using), salt, and pepper to create the marinade.

2. Prepare the Vegetables and Cheese: Add the sliced zucchini, pitted olives, cherry tomatoes (if using), and crumbled cheese to the marinade. Toss gently to coat all ingredients evenly.

3. Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld.

4. Serve: When ready to serve, take the marinated zucchini mixture out of the refrigerator. Using a slotted spoon, transfer the vegetables, cheese, and olives to a serving platter. Garnish with fresh herbs and a drizzle of extra virgin olive oil (optional).

Tips:

• For the baked zucchini bites, you can add a pinch of red pepper flakes for a bit of spice.
• Leftover baked zucchini bites can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
• For the marinated zucchini, you can add a splash of balsamic vinegar to the marinade for a slightly different flavor profile.
• Leftover marinated zucchini mixture can be enjoyed cold or served at room temperature. It also works well tossed with pasta or incorporated into salads.

No matter which option you choose, these zucchini, cheese, and garlic appetizers are sure to be a crowd-pleaser!