A few weeks ago I found this recipe on a “newer” website I have become addicted to, you may have heard of it, Pinterest? If you haven’t been to the site, DON’T GO! If you don’t heed this warning, well, there’s a link to the right.
While I’m typically not a huge fan of zucchini, but I’ve been experimenting with this delicious vegetable lately, and I think my mind is being changed. This is a great dish to make and serve hot or cold. As an appetizer, I would cook it, chill it, the top it with a little goat cheese, or cheve!
Adapted from The Way To His Heart
- Olive Oil spray, to coat the muffin pan
- 2 large eggs
- 2 cups grated zucchini (1 medium to large zucchini)
- ½ yellow onion, finely chopped
- ½ cup shredded carrots
- ½ cup coarsely grated cheddar cheese (2 ounces)
- ½ cup plain breadcrumbs
- ½ cup finely chopped fresh parsley
- ½ tsp kosher salt
- Pinch of freshly ground pepper
Pre-heat oven to 400 F. Coat muffin pan with spray.
In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, carrots, cheese, breadcrumbs, parsley, salt, and pepper and fold mixture together using a rubber spatula or wooden spoon. The batter will be sticky and a little loose.
With your portion scoop, fill each muffin cup just to the top, using about 3 tablespoon of the mixture.
Bake the bites for 18 to 22 minutes, or until the tops are browned and set. The centers of the bites should no longer jiggle when the pan is shaken. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely.