Cheesy Zucchini Bites

By zhanghengshuo

24 Person

65 Minutes

0 Calories

Cheesy baked zucchini tots, perfect for brunch, lunch, or an after school snack! With cheddar, parmesan, lemon, and rosemary. 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.

Ingredients

2 tsp. olive oil, to coat mini muffin tins
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
1/4 tsp. minced fresh rosemary
1 1/2 tsp. grated lemon zest
2 cloves garlic, minced
1/2 cup minced green onions, including green parts
3/4 cup diced fresh bread, without crust
3 eggs
1/4 cup mayonnaise
1/2 tsp. salt
2 pounds zucchini, grated

Method

01

Salt and drain the zucchini: Toss the grated zucchini with 1/2 teaspoon of salt and place in a colander to drain (in a sink or over a bowl). Let drain for 30 minutes to an hour.
02

After at least 30 minutes, use your (clean) hands to press and squeeze the grated zucchini against the colander to release more moisture.
03

Then use double-layered sturdy paper towels or a clean tea towel to wrap up the zucchini and squeeze out even more moisture.
04

Whisk together the mayo and eggs, then whisk in the bread, green onions, garlic, zest, rosemary, cheeses, pepper: While the zucchini is draining in step 1, whisk together in a large bowl the mayonnaise and eggs until smooth.
05

Then add the bread, green onions, garlic, lemon zest, rosemary, grated cheddar, Parmesan, and black pepper. Let that sit while the zucchini is draining so that the bread breaks down in the mixture.
06

Prepare pans, preheat oven: Grease the wells of 2 mini-muffin tins with olive oil. Preheat the oven to 350°F.
07

Stir zucchini into the batter, spoon into mini-muffin tins: Stir the drained, squeezed zucchini into the egg mixture until evenly distributed. Spoon the mixture into the wells of the mini-muffin tins, about a heaping tablespoon each. Bake for 25 minutes at 350°F.
08

Cool and release zucchini bites from pan: Let cool for 5 minutes, then run a knife around the edges of the zucchini bites to loosen them from the pan. Remove from the pan to a rack to cool further. Eat warm or cool to room temp, then chill or freeze to reheat later.

Related Tags

Appetizers Recipes

Zucchini Recipes

Cheesy Zucchini Bites

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 24 servings
Prep Time 35 Mins
Cook Time 30 Mins
Total Time 65 Mins

02 Ingredients

2 tsp. olive oil, to coat mini muffin tins

1/4 tsp. black pepper

1/4 cup grated Parmesan cheese

1/2 cup grated cheddar cheese

1/4 tsp. minced fresh rosemary

1 1/2 tsp. grated lemon zest

2 cloves garlic, minced

1/2 cup minced green onions, including green parts

3/4 cup diced fresh bread, without crust

3 eggs

1/4 cup mayonnaise

1/2 tsp. salt

2 pounds zucchini, grated

03 Method

Step 1

Salt and drain the zucchini: Toss the grated zucchini with 1/2 teaspoon of salt and place in a colander to drain (in a sink or over a bowl). Let drain for 30 minutes to an hour.

Step 2

After at least 30 minutes, use your (clean) hands to press and squeeze the grated zucchini against the colander to release more moisture.

Step 3

Then use double-layered sturdy paper towels or a clean tea towel to wrap up the zucchini and squeeze out even more moisture.

Step 4

Whisk together the mayo and eggs, then whisk in the bread, green onions, garlic, zest, rosemary, cheeses, pepper: While the zucchini is draining in step 1, whisk together in a large bowl the mayonnaise and eggs until smooth.

Step 5

Then add the bread, green onions, garlic, lemon zest, rosemary, grated cheddar, Parmesan, and black pepper. Let that sit while the zucchini is draining so that the bread breaks down in the mixture.

Step 6

Prepare pans, preheat oven: Grease the wells of 2 mini-muffin tins with olive oil. Preheat the oven to 350°F.

Step 7

Stir zucchini into the batter, spoon into mini-muffin tins: Stir the drained, squeezed zucchini into the egg mixture until evenly distributed. Spoon the mixture into the wells of the mini-muffin tins, about a heaping tablespoon each. Bake for 25 minutes at 350°F.

Step 8

Cool and release zucchini bites from pan: Let cool for 5 minutes, then run a knife around the edges of the zucchini bites to loosen them from the pan. Remove from the pan to a rack to cool further. Eat warm or cool to room temp, then chill or freeze to reheat later.

04 Author

zhanghengshuo

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