Zucchini Bites

Makes 12 bites

Ingredients

2 cups zucchini, grated

2 eggs

1 cup yellow onion, diced

1/2 cup cheese (I used sharp cheddar)

1/2 cup garlic and herb bread crumbs (if you use panko just add some seasoning)

Salt and Pepper to taste

Directions

1. Preheat oven to 400F. Spray a muffin tin with non-stick spray.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that. I use a kitchen towel and squeeze out the moisture until it is pretty dry.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Fill the muffin cups and bake for 15-18 minutes, or until the top is browned and set.

These were delicious! I enjoyed them warmed up but Ian liked them cold too. They were a mix between quinoa bites and little quiches. There was more egg texture than the quinoa bites but for how little ingredients there were, they were very flavorful. No need for dipping sauce or anything. I took them for lunch and my coworkers enjoyed them too! If you have extra or XL size zucchinis coming out of your garden I definitely recommend this recipe.

Nutritional Facts:

4 bites = 240 calories, 11 g fat, 23 g carbs, 13 g protein

If you want to make them even healthier use 3-4 egg whites and panko bread crumbs.