If your child's wary of zucchini or summer squash, try grating the veggie and tucking it into these savory mini muffins. Their small size makes them perfect for trying something new--but we bet she won't be able to stop at one!
Active time: 15 minutes
Total time: 35 minutes
- 1 tablespoon butter, for greasing the pans
- 2 large eggs
- 2 cups grated zucchini (from 1 medium-to-large zucchini)
- ½ yellow onion, finely chopped
- ½ cup coarsely grated cheddar cheese (2 ounces)
- ½ cup plain breadcrumbs
- ½ cup finely chopped fresh parsley
- ¼ teaspoon kosher salt
- Pinch of freshly ground pepper
- Preheat the oven to 400°. Coat 1 or 2 mini-muffin tins 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 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. Repeat for a second batch, if necessary.
— From The Naptime Chef: Fitting Great Food into Family Life (Running Press, 2012)
Per bite: calories 32, fat 2 g, protein 2 g, carbohydrates 2 g, dietary fiber, 0 g