Southwestern Zucchini and Corn Bites with Avocado Ranch

I made this for Easter Sunday, April 21, 2019.  It's another keeper!

Ingredients

• 2 C shredded zucchini, squeezed dry (from about 2 medium-sized zucchini)
• 1 1/4 C cornmeal
• 2 T cornstarch
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 C shredded monterrey jack cheese
• 1/2 C finely chopped green onion
• 1 1/2 C corn kernels
• 2 large eggs

Directions

1. Preheat oven to 400 deg. 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 baking sheet.
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 the of avocado ranch ingredients in a 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.

Ingredients 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 T fresh cilantro, plus more to garnish