If there is one thing you can count on during the summer, it’s zucchini, and plenty of it!
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. They’re sort of a riff off our broccoli cheddar bites, and like their broccoli cousins, are perfect for breakfast, a quick snack, or a school lunch.
A touch of rosemary with some lemon zest with cheddar cheese and Parmesan work great with the zucchini. The lemon and rosemary are just enough to make these bites interesting, but not so much as to overwhelm.
The trick to this recipe, as with so many recipes that use shredded zucchini, is to first salt the zucchini and let the excess water drain. That’s the best way to avoid a mushy mess when you bake it.
You can make them ahead, freeze them, and just reheat in a toaster oven or microwave. They’re rather addictive, so freezing them is my strategy to keep from eating them all in one go!
Cheesy Zucchini Bites Recipe
Ingredients
- 2 pounds of zucchini, grated (large holes of a box grater)
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 3 eggs
- 3/4 cup diced fresh bread (without crust)
- 1/2 cup minced green onions (including green parts)
- 2 cloves garlic, minced, about 2 teaspoons
- 1 1/2 teaspoons grated lemon zest
- 1/4 teaspoon minced fresh rosemary
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 2 teaspoons of olive oil to coat mini muffin tins
Special equipment:
- 2 12-well mini-muffin tins
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