Zucchini-dill bites with pine nuts
Instructions:
- ZUCCHINI BITES:
- 1 pound zucchini (3 small zucchini or 2 medium);
- ½ teaspoon fine sea salt;
- ½ medium-size yellow onion, cut into chunks;
- ¾ cup loosely packed fresh dill;
- ¼ cup loosely packed fresh basil;
- ¾ teaspoon dried thyme;
- ¼ cup pine nuts;
- 1 clove garlic, peeled;
- 1 large egg, lightly beaten;
- ½ cup plain dry whole wheat bread crumbs;
- ¼ teaspoon freshly ground black pepper.
- LEMONY YOGURT DIP:
- 1 cup plain whole-milk Greek yogurt;
- 2 tablespoons chopped fresh dill;
- 2 teaspoons freshly squeezed lemon juice;
- Fine sea salt and freshly ground black pepper;
- 1 to 2 teaspoons extra-virgin olive oil.
- To prepare the zucchini bites, shred the zucchini in a food processor using the shredding disk. You should have about 4 cups. Place the shredded zucchini in a sieve, toss with the salt, cups. Place the shredded zucchini in a sieve, toss with the salt, and set aside to drain for 20 to 30 minutes. Do not clean the processor bowl yet.
- Position a rack in the center of the oven and preheat to 425°F. Brush a large rimmed baking sheet with olive oil or coat with cooking spray.
- Fit the food processor with the steel blade and add the onion, dill, basil, thyme, pine nuts, and garlic to the bowl of the processor. Process until finely chopped, about 8 seconds, scraping down the bowl once halfway through. Transfer the ingredients to a large bowl.
- Wrap the zucchini in a clean dish towel and twist to wring out as much liquid as possible. You should have about 2 cups. Add the zucchini to the bowl as well. Stir in the egg, ¼ cup of the bread crumbs, and the pepper; mix gently, using your hands or a fork, until combined. Level the mixture inside the bowl and divide it into 8 equal portions using a knife (cut in half like a cake, and then each half into quarters) and form into 2½ by ½-inch cakes.
- Spread the remaining ¼ cup bread crumbs on a shallow plate. Press each cake into the bread crumbs to coat on both sides.
- Transfer the cakes to the prepared baking sheet and gently brush on top with olive oil or coat with cooking spray. Bake until the zucchini cakes are golden brown, about 25 minutes, turning once and brushing or spraying in between.
- While the cakes are baking, prepare the yogurt dip. Beat the yogurt in a small bowl with a fork until smooth. Add the dill and lemon juice. Season with salt and pepper. Just before serving, drizzle with the olive oil.
- Serve the zucchini cakes warm, accompanied by the dip.
- TO VARY IT: For parties, you can shrink these dill bites further to make fantastic one-bite appetizers. My trusted recipe tester, Karen, served her guests 32 tiny cakes using 1 slightly heaped tablespoon of the mixture per piece; bake these mini-bites for 20 minutes, turning once.