⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time my garden exploded with zucchini? I mean, seriously, it was like a green tsunami took over my backyard. I was giving zucchini away to everyone I knew – my mailman, my neighbor's cat (okay, not really the cat, but you get the picture!), even the grumpy old man down the street who never says hello. But still, the zucchini kept coming. That’s when I knew I needed a new strategy. And that, my friends, is how these Mini Zucchini Bake Bites were born! It was born from a need, you see.
What I adore about these little bites is their absolute versatility. Don't like feta? Swap it for goat cheese! Got some leftover roasted red peppers hanging out in the fridge? Dice 'em up and toss 'em in! The possibilities are truly endless. Plus, they're surprisingly healthy, packed with the goodness of zucchini and whatever other nutritious goodies you decide to throw in. And let's not forget, they are a GREAT way to get your kids to eat more veggies. Sneaky, right? They'll never suspect a thing.
Required Equipments
- Mini Muffin Tin
- Mixing Bowl
- Grater
- Kitchen Towel
- Whisk
Mini Zucchini Bake Bites with Various Fillings: Frequently Asked Questions
Mini Zucchini Bake Bites with Various Fillings
These Mini Zucchini Bake Bites are a delightful and versatile appetizer or snack, perfect for using up extra zucchini! Customizable with various fillings like cheese, herbs, and even sun-dried tomatoes, they are easy to make and always a crowd-pleaser.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial! A properly preheated oven ensures even cooking.
- Grease a mini muffin tin with cooking spray or olive oil. Nobody wants stuck zucchini bites, trust me.
- Grate about 2 medium zucchini. You should aim for around 2 cups of grated zucchini. Don’t peel them unless the skin is really tough.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Seriously, squeeze hard! This step prevents soggy bites.
- In a large bowl, whisk together 2 large eggs, lightly beaten. Make sure they're well combined for a smoother batter.
- Add 1/2 cup of grated Parmesan cheese to the egg mixture. Freshly grated is always better, but the pre-shredded stuff works in a pinch.
- Stir in 1/4 cup of finely chopped fresh herbs (such as basil, oregano, or thyme). I personally love a mix of basil and thyme, but feel free to experiment.
- Add any additional fillings you desire. Some of my favorites include: 1/4 cup crumbled feta cheese, 1/4 cup sun-dried tomatoes (oil-packed, drained and chopped), 2 tablespoons chopped black olives. Don't be afraid to get creative!
- Season the mixture with salt and pepper to taste. Be careful with the salt, especially if you're using salty fillings like feta or olives.
- Gently fold in the squeezed zucchini into the egg and cheese mixture. Make sure everything is evenly distributed.
- Spoon the mixture into the prepared mini muffin tin, filling each cup about 3/4 full. Try not to overfill them, or they might overflow while baking.
- Bake for 18-20 minutes, or until the bites are golden brown and set. A toothpick inserted into the center should come out clean. Keep a close eye on them – oven times can vary.
- Let the bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to firm up.
- Serve warm or at room temperature. These bites are delicious on their own, or with a dollop of sour cream or a sprinkle of red pepper flakes.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the batter.
- These bites can be stored in an airtight container in the refrigerator for up to 3 days.
- They also freeze well! Just let them cool completely before transferring them to a freezer-safe bag or container.
🍎 Nutrition
Calories: 35 kcal
Protein: 2g
Fat: 2g
Carbohydrates: 2g
Fiber: 0.5g
Calcium: 20mg
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