Wednesday, May 23, 2012

Zucchini Bites



I've been looking forward to summer, I love all the fresh veggies. We have good friends that always share their extra squash and zucchini so I've been pinning recipes to use it all up when the time comes.

I got the chance a little early this year when my daughter's friend's mom comes to drop my daughter off from a day out and brings me a big bag of zucchini, In the middle of May!

<Does a happy dance>

My son and I love, Love, LOVE zucchini. Fried Zucchini is one of our favorites but I think we may have found a new rival.


These Zucchini Bites, or tots or quiches. Call them whatever you want, they're delicious!

And there are so many possibilities to change them up with whatever you have on hand.
Cheddar cheese, Swiss Cheese, Mozzarella, Italian Blend. I can personally already vouch for the cheddar, Swiss and Italian blend.  All yummy. And the bacon is optional but I had some in the fridge, leftover, and wow oh wow!

I could also see adding some chopped jalapeno peppers for those who like it hot or sun dried tomatoes, or roasted peppers...


Zucchini Bites
adapted from
The Two Bite Club, The Curious Country Cook and The Naptime Chef

2 cup grated Zucchini
2 eggs, beaten
1/2 cup bread crumbs
1/2 grated cheese (whatever you have)
1/4 chopped onions or scallions
salt and pepper to taste
2-4 slices cooked bacon, chopped (optional)
1 tablespoon chopped Parsley (optional)


Squeeze the water out of your grated Zucchini using a clean dish towel. I was amazed how much water was in 2 cups of Zucchini.


Combine all ingredients in a bowl,


Mix with a fork till all combined. Place spoonfuls of your mixture into greased mini muffin tins.


Bake in a preheated 400 degree oven for 15-18 minutes, until the top is a beautiful golden brown.

I love the tip from The Two Bite Club about using a plastic knife to loosen the edges. Works like a charm, they pop right out!

You can also freeze these. I used plastic wrap in my muffin tins then filled with the mixture and froze for 2 hours. Pop them out and place in a freezer bag. When ready to bake, increase baking time by 10 minutes.

I'll be linking up at some of these great parties!
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6 comments:

  1. AnonymousMay 23, 2012 at 9:34 AM

    i made something similar, no breadcrumbs but a little flour and milk. i put the mixture in mini muffin pans and what was left i fried.

    ReplyDelete
  2. Sharon @ mrshinesclassMay 24, 2012 at 2:14 PM

    I am a big fan of fried zucchini. I agree that this recipe looks like a close rival. I'll be pinning the recipe so I can try it for myself! Thanks for sharing.

    Sharon @ mrs. hines class

    ReplyDelete
  3. madge | the vegetarian casserole queenMay 24, 2012 at 4:17 PM

    Hello Joan! I make something similar on the frying pan, but I'll have to give this a try instead since I don't really like the idea of my food sitting in/sucking up cooking oil.

    ReplyDelete
  4. TaraMay 25, 2012 at 1:13 PM

    These look great! love zucchini so I'll have to check this out. Thanks for sharing on Whip It Up Wednesday

    ReplyDelete
  5. AnonymousJuly 2, 2012 at 6:29 PM

    Great recipe!! They taste so good! Even my husband likes them and he's a picky eater. Thanks for sharing! Can't wait to make these again.

    ReplyDelete
  6. fabioMarch 8, 2013 at 4:50 PM

    Thanks for sharing, great recipe I can't wait to try.thanks again .

    ReplyDelete

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