Do you have an overabundance of zucchini taking over your garden this year? This easy appetizer recipe is the perfect solution! It is wonderful to serve at summer parties, and it also makes a great snack for picky kids who will likely think that they’re eating something akin to tater tots as they scarf these down.
I like to use my food processor to shred the zucchini for me, so I usually pick and shred all of the zucchini in my garden at once. After making the appetizer bites, any leftover shredded zucchini gets put into 2 cup portions in freezer bags and frozen for later use. There’s nothing like that fresh-from-the-garden taste in the middle of winter! When using frozen zucchini, allow it to thaw and then drain before using.
Zucchini Appetizer Bites
adapted from The Naptime Chef
- 2 cups shredded zucchini (squeeze out any excess moisture with a paper towel)
- 2 eggs, lightly beaten
- 1 small yellow onion, shredded
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup Italian style bread crumbs
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- Salt & pepper
Preheat your oven to 400 degrees and spray a mini muffin pan with cooking spray.
In a large bowl, lightly beat the eggs and then add the zucchini, onion, cheeses, bread crumbs and seasonings.
Fill muffin pan and bake for 15-17 minutes until the tops are a deep golden brown.
Serve with marinara sauce or ranch dressing for dipping if desired.