Zucchini Bites

I don’t have a mini-muffin pan, so I had to make theses in a regular muffin pan. These were okay, nothing special. This recipe gave me six zucchini bites, and we had 3 left over :(. I like the idea of this, but it was lacking something.

rating: 6

Zucchini Bites
Recipe adapted: The Naptime Chef
(http://curiouscountrycook.blogspot.com/)
yields: 12 mini muffins

Ingredients:

1 cup zucchini, grated
1 egg (1 large egg equals 3-4 tbsp when whisked together)
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper

Directions:

1. Preheat oven to 400F. 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; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
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 muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

food3

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