This zucchini and cheese snack is truly addictive but super healthy, since if you exclude the cheese, it contains no oil at all. Zucchini is one of my favorite summer vegetables. They are also very versatile since they easily allow us to replace carbohydrates and high calories. Who needs potatoes when you have these crunchy zucchini and cheese bites?

• Ingredients for 30 “balls”
• 4 medium zucchini (or 750 g)
• 2 large eggs
• 1 cup grated pecorino (or parmesan)
• 1 cup panko or breadcrumbs
• 2 cloves garlic, crushed
• 1 tsp black pepper

Step 1: Preheat the oven to 180 degrees C. Line a shallow baking sheet with baking paper. Grate the zucchini, squeeze them, and dry them. Mix the zucchini with the eggs, pecorino, panko, garlic, and pepper.

Step 2: With a large spoon, form balls from the mixture and place them on the baking sheet. Bake at 200 degrees, until golden brown, for about 20 – 22 minutes.

TIPS

*I really like to substitute ingredients, sometimes out of necessity and sometimes to experiment. If you don’t have panko or pepper, try cornmeal, which is one of the tastiest and healthiest flours you can have in your kitchen.

*You can make the porridge and leave it in the refrigerator for up to 3 days and use it when you need a snack or a side dish for your main meal.

*Zucchini start appearing in the market from April and are in season until October.

*Zucchini are full of potassium and vitamin C. They have a high water content, which means they are low in calories.