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Zucchini has carved out a prominent place in the culinary world, celebrated for its versatility and ability to seamlessly integrate into a variety of dishes. This summer squash is more than just a seasonal staple; it serves as a foundation for countless recipes, from savory pastas to refreshing salads. Among its many adaptations, the Zesty Zucchini Garlic Knots stand out as a delightful and nutritious appetizer or snack, perfect for gatherings or a wholesome treat at home. With their unique blend of flavors and textures, these knots will not only satisfy your taste buds but also pack a nutritional punch.

Zucchini Garlic Knots

Discover the delightful and healthy twist on a classic snack with these Zesty Zucchini Garlic Knots. Combining the moisture and nutrients of zucchini with the bold flavors of garlic and herbs, these knots are a tasty addition to any gathering or a simple treat at home. Light and fluffy, they’re perfect served warm or at room temperature. Packed with nutritional benefits, they’ll not only satisfy your cravings but also provide a guilt-free snacking option. Enjoy them with a side of marinara for an irresistible flavor experience!
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon salt

1 cup all-purpose flour (plus extra for dusting)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese (or a vegan alternative)

1/4 cup unsalted butter, melted (or vegan butter)

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped (for garnish)

Optional: Marinara sauce for dipping

Instructions
 

Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Sprinkle the grated zucchini with salt and let it rest for about 10-15 minutes at room temperature. This process will help to extract excess moisture. After the resting period, gather the towel, twisting it to squeeze out as much moisture as possible from the zucchini.

    Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, dried oregano, black pepper, and grated Parmesan cheese. Use a whisk or fork to mix thoroughly, ensuring all the dry ingredients are evenly distributed.

      Incorporate Zucchini: Add the squeezed zucchini to the dry mixture. Stir well until the grated zucchini is fully coated with the flour mixture, ensuring an even distribution throughout.

        Form the Dough: Gradually pour the melted butter into the mixture and stir until a cohesive dough forms. If the dough feels overly sticky, sprinkle in a little extra flour, one tablespoon at a time, until you achieve a manageable consistency.

          Shape the Knots: Lightly flour your working surface and turn the dough out onto it. Divide the dough into 8 equal portions. Roll each portion into a rope approximately 6 inches long. Take each rope and tie it into a knot, tucking the ends underneath to create a neat shape.

            Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

              Arrange the Knots: Place each shaped knot onto the prepared baking sheet, spacing them evenly apart to allow for baking expansion.

                Prepare the Garlic Butter Topping: In a small saucepan, melt an additional tablespoon of butter over low heat. Once melted, add in the minced garlic. Sauté gently for 1-2 minutes, just until fragrant—be careful not to let it brown. Use a brush to generously coat the tops of each knot with the garlic butter.

                  Bake the Knots: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the garlic knots are beautifully golden brown.

                    Garnish and Serve: Once baked, remove the knots from the oven and sprinkle with freshly chopped parsley for a vibrant finish. Serve the knots warm, with a side of marinara sauce for dipping, if desired.

                      Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 8 servings