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Southwestern Zucchini and Corn Bites with Avocado Ranch

  • Author: Morgan
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 36 bites 1x


For the Zucchini and Corn Bites:

  • 2 cups shredded zucchini, squeezed dry (from about 2 medium-sized zucchini)
  • 1 1/4 cup cornmeal
  • 2 tablespoons cornstarch
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 cup shredded monterrey jack cheese
  • 1/2 cup finely chopped green onion
  • 1 1/2 cups corn kernels (from 2 ears fresh corn)
  • 2 large eggs

For the Avocado Ranch:

  • 1 large avocado, peeled and pitted
  • Juice of 1 lime
  • 1 (16 ounce) container sour cream
  • 1 (1 ounce) package dry ranch dressing mix
  • 1 tablespoon chopped fresh cilantro, plus more to garnish


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the zucchini, cornmeal, cornstarch, seasonings, cheese, green onion, corn, and eggs until well-combined.
  3. One tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.
  4. Bake until browned and crisp, about 30 minutes, flipping and gently pressing with the bottom of a spatula halfway through.
  5. As the bites bake, combine all of the avocado ranch ingredients in a medium-sized bowl and mash to break up the avocado. Then stir until mostly smooth and well-combined.
  6. Serve the zucchini bites warm with cilantro, to garnish, and avocado ranch to dip.