Bites that are perfect for brunch, lunch, or an after school snack!
These cheesy little zucchini bites are a great way to put all that zucchini to use.
They’re like tater tots, but made with zucchini, in a mini muffin pan.
Elise Bauer
A touch of rosemary with some lemon zest with cheddar cheese and Parmesan works great with the zucchini.
That’s the best way to avoid a mushy mess when you bake it.
Let drain for 30 minutes to an hour.
Elise Bauer
Let that sit while the zucchini is draining so that the bread breaks down in the mixture.
Grease the wells of 2 mini-muffin tins with olive oil.
Stir the drained, squeezed zucchini into the egg mixture until evenly distributed.
Elise Bauer
Spoon the mixture into the wells of the mini-muffin tins, about a heaping tablespoon each.
Bake for 25 minutes at 350F.
Remove from the pan to a rack to cool further.
Elise Bauer
Eat warm or cool to room temp, then chill or freeze to reheat later.
Elise Bauer
Elise Bauer
