It is that time of the year where everyone starts planting their garden and next thing you know you have zucchini coming out your ears. Growing up my dad always planted lots of zucchini and we ate it for almost every meal all summer long. Due to this I was not much of a fan. I only liked to eat it Barbecued, which is still a favorite of mine. But I decided that I wanted to change things up a bit and step away from the usual way that I cook zucchini.
I of course found this recipe floating around pinterest and decided to give it a try. You can find it over at The Curious Country Cook. I had all the ingredients on the list in my pantry and it went together really easy. Just make sure that you spray your muffin tin and that you get all the moisture out of your shredded zucchini or else you will have soggy bites.
~ 1 cup zucchini, grated
~ 1 egg
~ 1/4 yellow onion, diced
~ 1/4 cup Parmesan cheese, or whatever you like best
~ 1/4 cup Italian style bread crumbs, or whatever you have on hand
~ salt and pepper
1. Preheat oven to 400 degree F. Spray a mini-muffin tin with nonstick 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. If you skip this part, the middle of the zucchini bites will be really soggy while the outside gets crispy.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the mini muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
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