Zucchini Bites

Kelsey Banfield, photograph by Andrew McCaul

Zucchini Bites
cover of the KIWI Fall 2022 issue

Ingredients


Makes servings

1 tablespoon butter, for greasing the pans

2 cups grated zucchini (from 1 medium-to-large zucchini)

2 large eggs

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

If your child’s wary of zucchini or squash, try grating the veggie and tucking it into these savory mini muffins. The small size makes these perfect for trying something new—but we bet they won’t be able to stop at one! — From The Naptime Chef: Fitting Great Food into Family Life

Directions

1. Preheat the oven to 400°F. Coat 1 or 2 mini-muffin tins with butter.

2. 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.

3. With your hands or a melon baller, fill each cup just to the top, using about 1 tablespoon of the mixture.

4. 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.

Per Serving:


Calories: 32

Carbohydrates: 2 g

Fat: 2 g

Protein: 2 g

Fiber: 0 g

Active Time:

15 minutes

Total Time:

35 minutes