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  • I’m always looking for great, healthy snacks for our family.This is a great way to get the kiddos to eat their vegetables! I used slightly less onion in our muffins since they were geared to a two-year old. These are very similar to a potato pancake, except you are using zucchini instead of potato.

Ingredients

  • 1 Tbsp butter, for greasing pans
  • 2 large eggs
  • 2 cups grated zucchini (1 medium to large zucchini)
  • 1/2 yellow onion, finely chopped
  • 1/2 cup coarsely grated cheddar cheese (2 ounces)
  • 1/2 cup plain breadcrumbs
  • 1/2 cup finely chopped fresh parsley
  • 1/2 tsp kosher salt
  • Pinch of freshly ground pepper
3.1 (Rated by 21 moms)
PREP TIME 10 Min READY IN 28 Min
COOK TIME 18 Min SERVINGS 24
MAIN INGREDIENT Vegetable
MEAL/COURSE Snack
COOKING METHOD Oven

Preparation

  1. Pre-heat oven to 400 F. Coat mini-muffin pan with butter.
  2. In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, cheese, breadcrumbs, parsley, salt, and pepper and fold mixture together using a rubber spatula or wooden spoon. The batter will be sticky and a little loose.
  3. With your hands or a melon baller, fill each muffin cup just to the top, using about 1 tablespoon of the mixture.
  4. Bake the bites for 15 to 18 minutes, or until the tops are browned and set. The centers of the bites should no longer jiggle when the pan is shaken. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely.

Rating

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1 REVIEW

Made this for my 2 1/2 year old to take to lunch with him at daycare and he loved them in the taste test! Also, a great add-on for any light meal or as a tiny snack to help you keep going. Thanks for such a terrific (and easy!) recipe!