Step 1

Use a cheese grater and using the large side, grate the zucchini. Then let the zucchini sit in a strainer over a bowl to drain while you prep the other ingredients. Before using it, press it between two paper towels to get out excess water.

Step 2

Preheat your oven to 350 degrees and prep the baking sheet by laying a piece of parchment paper on it.

Step 3

Combine zucchini, eggs, bread crumbs, garlic, parmesan cheese, chives, parsley, basil, salt and pepper in one bowl. Mix thoroughly. It works best to use your hands to make sure everything is well combined. If the mixture seems too runny to form into soft balls, add the additional 1/3 cup of bread crumbs thats recommended.

Step 4

Once all your ingredients are combined, form the mixture into small bite-sized balls. Use a melon baller or a spoon to get them consistent.

Step 5

Add them one by one to the cookie sheet. They won't expand so you can have them close but I like to give them at least an inch of space on all sides to make sure they cook evenly.

Step 6

Bake these at 350 degrees for 25-30 minutes. Keep an eye on them and pull them out at 25 minutes if they are golden brown.

Step 7

While the zucchini bites are baking, make your dip. In a bowl, mix sour cream, mayonnaise, lemon juice, garlic powder, parsley and fresh cracked black pepper. Mix well and taste. Season with additional pepper and salt as desired.

Step 8

Serve the zucchini bites hot with the creamy garlic and additional fresh herbs or salt and pepper to taste.