Zucchini Bites with Pickled Onions and Green Pesto – Vegetarian

These delicious zucchini bites are a must-try!

Crispy on the outside and tender on the inside, they’re packed with flavor and served alongside tangy pickled onions that balance them perfectly.

A spoonful of fresh green pesto adds just the right touch of brightness. Whether you’re a vegetarian or just love good food, this dish is a simple, satisfying treat. Don’t just take my word for it, give it a try and see for yourself!

Ingredients:

• 4 zucchinis
• 4–5 garlic cloves
• 3 heaping tablespoons of yogurt
• 2 large onions
• 2 pieces of pre-cooked corn (or 1 can of corn)
• 1 bunch of parsley
• 500–550 g flour
• 4 eggs
• Salt & pepper
• Olive oil
• Balsamic vinegar
• Dried basil
• Green pesto

Preparation:
Start by preparing the pickled onions. Peel the onions, cut them in half, then slice them evenly. Place the slices in a bowl, drizzle generously with olive oil and balsamic vinegar, and sprinkle with dried basil. Mix everything well, cover the bowl with cling film, and refrigerate to let the flavors develop.

Peel 3 zucchinis and grate them using a large grater. Once grated, take a handful at a time, squeeze out as much liquid as possible using your hands, and transfer the drained zucchini to a large mixing bowl. Add the eggs, corn (removed from the cob), finely chopped parsley, salt and pepper, crushed garlic, yogurt, and flour. Mix everything until well combined. If the mixture feels too soft or loose, gradually add more flour until it holds together well.

Heat a little olive oil in a non-stick pan. Using a spoon, scoop about two tablespoons of the mixture for each bite and place them in the pan. Gently flatten each one with the back of the spoon and cook until golden on both sides, flipping as needed. Repeat the process until all the mixture is used, adding more olive oil to the pan as necessary.

As they finish cooking, transfer the zucchini bites to a plate lined with paper towels to absorb any excess oil.

Next, peel the last zucchini, cut it in half lengthwise, then slice it into even, moderately thick pieces. Place the slices in a bowl, drizzle with olive oil, season with salt and pepper, and toss to coat. Grill the zucchini slices on a hot grill until nicely cooked.

Cook them quickly on both sides and remove them to a plate.

Our zucchini bites are served with pickled onions, a touch of green pesto on top, and a few slices of grilled zucchini on the side. The combination is absolutely delicious, and the pickled onion really brings all the flavors together. And the best part? It’s quicker to make than it looks!

If you try the recipe, let me know how you liked it! 😊

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