On a hunt for something a bit different, yet fast and easy, I stumbled upon Cooking a la Mel’s recipe for Baked Zucchini Bites and they were exactly that. They’re great warm, dipped in a bit of marinara sauce on the side. Great for appetisers or just grab-and-go snacks.
- – 2 cups shredded zucchini/courgette
- – 2 eggs
- – 1/2 cup onion, diced
- – 2 cloves garlic, minced
- – 1/2 cup cheddar cheese, shredded
- – 1/2 cup bread crumbs
- – 1/2 tsp salt
- – 1/4 tsp pepper
- – Sprinkling of parmesan cheese
Grease a muffin tin lightly and pre-heat the oven to 400 F / 204 C. Then start shredding zucchini/courgette. You should end up with two cups worth. Place this in the centre of a piece of cheesecloth or a clean tea towel and sprinkle with salt. Let it sit for about 5 minutes and then squeeze out the extra liquid.
In the meantime, start pressing garlic…
…and chopping onions.
Add the eggs, onion, garlic, cheese, breadcrumbs, salt and pepper all together with the zucchini in a large bowl and stir it until it’s well combined.
Spoon the mixture into the muffin tins, filling each well to the top since they won’t expand. Though the original recipe didn’t include it, I added shaved parmesan to the top before sticking them in the oven.
Cook them for about 15-18 minutes, until they are golden brown on top.
Serve with marinara sauce on the side.