Summer Zucchini Bites

After sort of...well...hoarding zucchini recipes for about a month or so, I finally got my first zucchini from my garden a couple weeks ago. I didn't know what to do with it because I had so many options. Then I came across a recipe for zucchini bites and decided that they were a good way to start using my zucchini crop.

I found this recipe on a blog called The Way to His Heart and the author of that blog got the recipe from The Naptime Chef .  I realize that it's not so original on my part to be re-posting a recipe that was re-posted from another blog, but these little bites are so good and so easy to make that I had to share. They're a great addition to any meal -- you can serve them as appetizers, as a side dish, or as good finger food for kids. This was the first zucchini-laced recipe I've given to my kids and they both liked it. Even my husband who professes to not like zucchini (I say professes because he has liked everything I've made with them so far) liked them. Plus, they're meat-free, so they make a great addition to a Meatless Monday menu.

To make these zucchini bites, you'll need:

2 large eggs
2 cups grated, unpeeled zucchini
1/2 cup onion, chopped
1/2 cup grated cheese (the recipe I followed called for cheddar, but I used colby jack)
1/2 cup plain breadcrumbs
1/2 cup finely chopped fresh parsley
1/2 tsp. kosher salt
pinch of freshly ground pepper

Preheat the oven to 400 degrees.

Butter a muffin pan (I say skip the cooking spray and use butter for this one - the butter gives them a nice flavor and it makes the exterior brown and crunchy).  You can either use a regular, 12-cup muffin pan like I did or you could use a 24-cup mini muffin pan.

I would like to state for the record that if you're going to be making a bunch of recipes that require grated zucchini (or grated anything, for that matter) that you should consider using a food processor. It makes the whole process take just a couple minutes. Way better than that old box grater.

Lightly beat the eggs with a whisk. (I just have to mention that these eggs came from my ladies in the backyard. Hooray!)

Add the zucchini, onions, cheese, parsley, breadcrumbs, salt, and pepper to the beaten eggs. Mix with a wooden spoon or rubber spatula. The mixture will be sticky and loose.

Using your hands (or a measuring cup if you don't want to get your hands messy), fill each muffin cup to the top. Not all of mine were to the brim of each cup -- it seemed a little bit of a stretch to fill all 12 cups of my muffin tin. Maybe my eggs were on the smallish size, who knows.

Bake for 15-18 minutes or until tops of the bites are browned and set (the center of each shouldn't wiggle when the pan is shaken). 

Let the zucchini bites cool in the pan for about 10 minutes and then transfer to a wire rack to let them cool completely. The egg, cheese, and zucchini combination is great -- this recipe has inspired me to try adding grated zucchini to omelettes and fritattas.

Such a simple recipe yet such a tasty end product!

Note: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

{This post is linked up to Homestead Barn Hop, Little House Friday, Your Green Resource, and Frugal Days, Sustainable Ways.}