It is the time of year when I bring you as many zucchini recipes as I can because I know that if you’re a gardener like me, you’re about to be looking for as many zucchini recipes as you can get your hands on. After all, you can only make so many loaves of zucchini bread. But these are not your basic use-it-up zucchini recipe. No, these are an extremely poppable snack that’s a little bit bready and deliciously moist and full of flavor. You can use them as a starter a side or your dinner centerpiece, no matter where you do, they’ll disappear quickly.

These are a little hard to describe, not quite bready, not totally cheesy, but not all about the zucchini either. They’re kind of the best of all three of those all rolled into one little bite-sized morsel. To make about sixteen, you’ll need one cup of grated zucchini, which is about one medium squash. Yellow squash works great here too! You want to make sure to really squeeze as much moisture as you can from your grated squash — just mound it up in a clean kitchen towel and then gather it up and squeeze.

The eggs and breadcrumbs act as a binder while the parmesan adds some nuttiness. This mixture uses fresh chives and fresh parsley, but the world is really your oyster as far as herbs go here. Basil, oregano, thyme, even dill work well here and you can totally mix and match.

A bite-sized snack like this is meant for dipping and my favorite is sour cream. It’s also an excellent place for ranch. Or marinara. No matter how you dip them, they go quick!