Tasty Tuesday: Zucchini Bites

My family has gotten to the point that they laugh, and roll their eyes, when I tell them that I found something to try (usually a recipe) on Pinterest. They can laugh all they want because just about everything I've made is a keeper. :)


This recipe is meant to be made in mini muffin tins so you get a "bite" but I don't have a mini muffin tin. I used a good old regular-sized one so we got more like a little zucchini tart (and six "bites" instead of 12).


Now don't go freaking out like I did when you mix up the batter, and start thinking that it's not wet enough to bake. I almost added a bit of milk but Tom convinced me not to (and I'm glad he did because they turned out just fine). The top photo shows what they look like BEFORE baking and the photo below shows them nice and crispy and golden AFTER baking.

So, without further commentary, here's the recipe:

1 cup zucchini, grated

1 egg

1/4 yellow onion, diced (I don't like raw onion so I sauteed it for a bit in some olive oil, just to get them brown and tasty)

1/4 cup cheese (cheddar or Parmesan work best)

1/4 cup Italian style bread crumbs

Salt and Pepper, to taste

1. Preheat oven to 400° F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water (like when using frozen spinach; or shred the night before and wrap in a few pieces of paper towel to absorb the moisture).

3. Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a large bowl.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top (for minis, fill halfway for regular). Bake for 15-18 minutes, or until the top is browned and set (bake about 20 minutes if using a regular muffin pan).

Now you have something to do with all of the zucchini you might grow in your garden this year or your friends and family might give you from theirs. :) Enjoy!