Last week I had the opportunity to present a food demo at the Floral & Hardy Garden Center in Skippack Village, a quaint town whose main strip hosts assorted attractive businesses and serves thousands at their ongoing seasonal festivals.
Here is a photo of some of our attendees taken by Chris Sinotte the evening’s superstar coordinator and marketing leader! In addition to my longtime friend Karen in the center who attended with a few of the Chestnut Hill Garden Club members, we also enjoyed the company of individuals of the Norristown Garden Club, and the Reading Pennsylvania Heartland Herb Society.
The theme of the evening cooking event was ‘using up the end of summer garden veggies and herbs.’ It was quite a wonderful time and I must mention the crowd included a bunch of all super nice and engagingly fun- interactive women from throughout the area (along with 10-year-old Gaby.) Gaby who loves cooking arrived in a Mother-Daughter night out and was quickly enlisted as the evening assistant. I think everyone would agree she did a very good job!
Our evening appetizer preparation included that vegetable we seem to annually have the greatest abundance of at summers end, zucchini. Everyone loved the Zucchini Cheese Bites so I wanted to share them with you today. Serve them alone or with a bit of ranch dip, either way, they are quite tasty to enjoy while using up your end of summer abundance.
- Spray cooking oil for greasing parchment paper
- 2 large eggs, lightly beaten
- 3 shakes garlic powder
- 2 pinches coarse kosher salt
- Few grinds black pepper
- Small pinch dry mustard
- 2 scallions, finely chopped
- 1 ½ cups packed shredded zucchini, drained and dried of moisture with paper toweling
- ½ cup shredded yellow cheddar cheese
- 2 tablespoons Parmesan cheese
- 2 tablespoons Bisquick
- ½ cup panko bread crumbs, plus more if needed
- Preheat oven to 375 degrees. Measure parchment paper to fit a baking sheet. Spray parchment with cooking oil, set aside.
- Mix together the eggs, garlic powder, salt, pepper, dry mustard and scallions. Fold in the zucchini to fully coat. Stir in the cheddar cheese, Parmesan cheese, and Bisquick. Add in a little more panko bread crumbs if needed. Drop by tablespoons onto greased parchment paper. Bake around fifteen minutes or longer until zucchini bite edges are golden and slightly firm. Remove from oven and let set for a few minutes before serving hot. Serve with Ranch style dipping sauce.