I loved the movie Clueless when it came out. It was iconic. I felt a special bond with the movie because, flatteringly, people told me I looked like Alicia Silverstone. So, this post is dedicated to her, because when it comes to Asian cooking I am a bit "Clueless".
I always feel a bit foolish posting things outside of what I know. Like (totally!), I know Italian food. It's easy. Garlic and onion, in like everything! But I really love food of all different types. Love Indian food, Cuban, Chinese Thai, African, etc... But duh, I can go out to eat those kind! (okay, enough valley girl talk, before I start to annoy myself).
But every now and then I will do stir fry or Pad Thai. But there are some things I can tackle... I made these the same night I made the regular zucchini bites. I wanted to make some with an Asian twist, because I was making teriyaki salmon. So, this was what I came up with. I must say they were pretty tasty. I found I like them better with the dipping sauce as added element though.
ASIAN ZUCCHINI BITES
yields: 12 mini muffins
- 1 cups zucchini, grated
- 2 egg whites
- 2 green onion, diced
- 1/4 cup cheese (cheddar or Parmesan work the best)
- 1/4 cup Japanese style panko bread crumbs
- 1 tsp fresh ginger
- 1 clove garlic (or 1 tsp)
- Salt and Pepper
- soy sauce or Trader Joe's Gyoza Dipping Sauce
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and squeeze out the excess water.
In a bowl combine, the egg, green onion, cheese, bread crumbs, zucchini, ginger, garlic, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 18- minutes, or until the top is browned and set. Use spoon to gently scoop them out of the muffin tin. Dip in sauce and enjoy!