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I’m always looking for great, healthy snacks for our family. When I saw this in the recent copy of Kiwi magazine I knew it would work well. My daughter used to love all vegetables when she was a baby, especially squash. Now, not so much. This is a great way to get the kiddos to eat their vegetables! I used slightly less onion in our muffins since they were geared to a two-year old. These are very similar to a potato pancake, except you are using zucchini instead of potato.
Summer Zucchini Bites
Ingredients
- 1 Tbsp butter, for greasing pans
- 2 large eggs
- 2 cups grated zucchini (1 medium to large zucchini)
- 1/2 yellow onion, finely chopped
- 1/2 cup coarsely grated cheddar cheese (2 ounces)
- 1/2 cup plain breadcrumbs
- 1/2 cup finely chopped fresh parsley
- 1/2 tsp kosher salt
- Pinch of freshly ground pepper
Pre-heat oven to 400 F. Coat mini-muffin pan with butter.
In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, 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 hands or a melon baller, fill each muffin cup just to the top, using about 1 tablespoon of the mixture.
Bake the bites for 15 to 18 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.
Makes 24 bites.
Source: The Naptime Chef: Fitting Great Food into Family Life
If you like what you see, please vote for me on Circle of Moms Top 25 Foodie Moms!
Shari, The Saucy Gourmet said:
Wow Maeghan, I LOVE your blog, can wait to see what you come up with next!!!!
Joanna @ Chic & Gorgeous Treats said:
Hi Maeghan! Well my blog isn’t at all “healthy” since I do love to blog about treats.. LOL.. however, I do try to snack healthily, so this is a great treat, and I am sure my family will like this. Can I dip in some low fat sour cream? Yummm.. Thanks for the add in Foodbuzz, and you have really inviting photos. Do stay in touch. Cheers, Jo
booksncooks (@booksncooks2) said:
These sound great – I can’t wait to try them once the zucchini crop starts coming in this summer!
Andcookiestoo said:
These look really delicous!
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Awkward Kitchenette said:
These were great! My husband and I loved them only a little more than our kiddos 🙂
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site said:
Just discovered this site thru Yahoo, what a way to brighten up my year!
Samantha said:
I just made these, and I can’t stop eating them. They are delicious!
Victoria Lancaster said:
Question: Can you use paper liners in the muffin pan instead of buttering it?
maeghan said:
I haven’t tried it since I like the quick grab and go of not using liners, but I don’t see why not?!
Kem said:
I made them without liners and they didn’t stick & were firm enough to grab and go. You might not get the delicious brown-crunchy exterior if you use liners.
Janice said:
I didn’t have bread crumbs, so I used cornbread stuffing mix out of the box. I doubled the recipe and I’m glad I did. They were gone in no time. This is a wonderful recipe. It looks and tastes delicious. Thanks for sharing.
Rebecca said:
Can these be frozen?
maeghan said:
Yes! I always freeze these
Carolyn said:
Do you have any idea what the calorie count is for each one? Thanks!
maeghan said:
No, I don’t sorry. Since brands vary so much I don’t post them on here.
Joye said:
can i use a regular size muffin pan since I don’t have a mini muffin pan?
maeghan said:
Yes! Just adjust your cooking time.
Naomi said:
Just made these…super yummy! Thanks! 🙂
Kem said:
I saw this link on Soulemama’s blog. These were ridiculously easy to make and even my 3-year old daughter gobbled them down. Thank-you for a great recipe. The summer squash is just starting to roll in here in Northern VT… what a great way to use it.
maeghan said:
I’m so glad you enjoyed them! I’m up to my ears in zucchini here in southern Maine right now, so I’ll have a few more zucchini recipes in the next couple of weeks!
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Essie said:
I made these tonight and my three kids under 3 loved them! They’re definitely in the rotation now.
diana said:
I tried these today, although they looked and smelled great the consistancy was not very firm. I let them cook for over 45 mins. Any suggestions.
maeghan said:
At 45 minutes I’m surprised they weren’t bricks! Only thing I can think of is there was too much moisture in the zucchini. Try squeezing them out a paper towel and/ or a little bit more breadcrumbs
elizabeth said:
Do you use fresh or dried bread crumbs?
maeghan said:
I use dried bread crumbs.
elizabeth said:
Thank you Maeghan.
maeghan said:
No problem 🙂
Eva said:
Maeghan, would I be able to freeze these? If yes, do you think I should pop them in oven or microwave to reheat? I’m having my hubbies 50th bday party and looking for appetizers I could make ahead. 🙂
maeghan said:
Absolutley! I make these to freeze. For a quick I simply microwave, but for entertaining I would re-heat them in the oven. I’m all about appetizers that can be made in advance! Hope he has a wonderful birthday!
Eva said:
Thank you so much!!!
tasha hess said:
I just made these but they were fairly soogy when cooked. I think I would drain the Zuchini for a bit when I make them next time. They tasted really yummy though. Nice way to use up my abundance of Zuc from my garden.( kids wont eat them though. Shame)
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Becky said:
YUM!! Just made these and I ate half of them myself. Yes, I ate 12 of them. And I think I could eat them all but I’m thinking I should stop.