Mini Zucchini Bites

Zicchini BitesIt is a struggle when you are in the business of fresh produce delivery and your kids suddenly decide that they no longer eat anything GREEN.  The worst offender in our household, momentarily, is zucchini.  Whatever my 10 year old son hates, my 5 yr. old daughter has now decided she hates too.

I’ve gotten quite good at blending offending veggies into soups, hiding them in juices, dips, sauces, and various breads.  I recently came across a recipe on Pinterest showcasing zucchini.  (If you are not on Pinterest…you should be).  I “liked” it so I could check it out later.  There are running jokes about folks sitting on Pinterest, pinning recipes, crafts, and DIY projects that they will never end up doing or trying because they are too busy “pinning” it on their computers.  Not wanting to fall into that lot, I actually try out some of the recipes.  I looked over this recipe and decided to bet my son $5 bucks that he would eat it and enjoy it without protest.  For the results of who won that bet, check out my photo at the end. You have to try this out with all that zucchini in your CSA boxes.

Zucchini Bites Ingredients

Inspiration for this farm to table gourmet goodness came from The blogger found inspiration from a magazine with a similar recipe.  I varied my rendition slightly and most likely will every time I make it .  Bacon will surely be in my next batch.

Ingredients BowlIngredients

  • Olive oil cooking spray, for preparing the pan
  • 3 large local eggs
  • 2 cups grated zucchini
  • 1 yellow onion, finely chopped
  • 1/2 cup grated cheddar cheese
  • 1/4 cup Surfing Goat Dairy’s BBQ cheese (it’s kiawe smoked and gave great flavor)
  • 1/2 cup plain breadcrumbs (I was out of breadcrumbs so I ground up croutons)
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh rosemary
  • 1/2 tsp finely ground hawaiian sea salt
  • 1/2tsp. of freshly ground pepper

Pre-heat oven to 400 F. Spray mini-muffin pan with olive oil.

In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, cheeses, breadcrumbs, parsley, rosemary, salt, and pepper and stir lightly to mix with a whisk.

With a small spoon, fill each muffin cup just to the top, using about 1 tablespoon of the mixture.

Bake the bites for 18 to 20 minutes, or until the tops are browned and set. No jiggly centers allowed. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely. Plate and serve.

Makes 24 bites.

Zucchini Bites Tray

Zucchini Bites Empty Tray