Zucchini bites with feta dip
600 g, coarsely grated
2 individual, thinly sliced
2 tbs, chopped
White self-raising flour
1 medium, lightly beaten
⅔ cup(s), (40g)
99% fat-free plain Greek yoghurt
1 x 3 second spray(s)
Reduced fat feta cheese
50 g, crumbled
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Enclose zucchini in a clean tea towel, hold over sink and press firmly to squeeze out any excess liquid. Transfer zucchini to a large bowl. Stir in shallots, mint, flour and nutmeg. Season with salt and pepper. Stir in egg until well combined.
- Place panko in a shallow bowl. Shape level tablespoons of zucchini mixture into 18 balls. Lightly toss in panko and place on prepared tray. Lightly spray with oil and bake for 25-30 minutes or until golden brown.
- Meanwhile, to make dip, process yoghurt and feta in a small food processor. Transfer dip to a small bowl and serve with zucchini bites.