Zucchini Bites

This time of year there can never be too many recipes that use summer squash :-)
These little bite remind me of the zucchini pancakes I posted a few weeks ago, they make great appetizers at a party or brunch.

The recipe calls for mini muffin tins which I happen to have.

You could probably try them in a regular muffin tin. The recipe with only make a dozen and might need to bake longer.

Ingredients.
2 large eggs
2 cups grated zucchini ( 1 to 2 zucchini depending on the size)

With this size zucchini I needed one and a half to make the two cups.

1 small onion grated or finely chopped
1/2 cup grated cheddar cheese
1/2 cup breadcrumbs
1/3 cup finely chopped parsely
1/4 teaspoon salt and pepper

1) Preheat oven to 400 F, spray mini muffin tins with spray oil.
2) In a large bowl, lightly beat the two eggs.
3) Add grated zukes, onions, cheese, breadcrumbs, parsley, salt and pepper.

4) Mix together with a wooden spoon. The batter will be sticky and loose.

5) With a spoon, fill each muffin cup to the top.

6) Bake for 15 to 18 minutes, until the tops are browned and the mixture has set.
   

7) Allow to cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool.

8) They should keep for 4 to 5 days in the fridge and should freeze well. I wouldn't know since they all disappeared at the party they attended !!

Note: You can use any kind of cheese that melts well, or use grated carrot if you want them dairy free. Fresh chopped basil would be a nice addition. Use gluten free bread or crackers to make you own crumbs for a gluten free appetizer.