Summer Zucchini Bites

By tulawdog

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

Preparation

Step 1

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.