Peas and green beans are the only veggies I can get my kid to eat. For awhile it was only peas! Glass half full => at least she is eating something green! In attempts to be sneaky and hide some greens in a meal I tried zucchini bites. The result…she had two bites (that is better than spitting out the first!) and I ate the rest. These were full of flavor and so tasty I made them two days in a row! Yes that good. This would be perfect for a brunch because they tasted like a crustless quiche!
Since I made these Lily has developed a love for ketchup. Going to try these again while giving her some special red sauce to dip them in! And if she doesn’t want them…I will!
Adapted from The Naptime Chef
1 cup shredded zucchini
2 tbsp chopped onions
¼ cup Progresso seasoned bread crumbs (I use the Italian kind)
2 tbsp grated parmesan cheese
1/3 cup grated gruyere cheese
Salt & Pepper to taste
- Preheat oven to 400 degrees and coat mini muffin tin with cooking spray.
- I used the bigger holes on my cheese grater to shred the zucchini. Squeeze as much moisture out of the zucchini in paper towels and mplace in mixing bowl.
- Mix all the ingredients except the gruyere cheese. Fold that cheese into the mix at the end,
- Spoon the mixture into the muffin tin and push the mix down into the mold.
- Bake for 15-18 minutes until the top is light golden brown.
- This recipe makes about 10 mini bites. You could double this recipe and bake them in regular muffin tins, just don’t fill all the way to the top.