Zippy Zucchini Bites - dummies

By Rosanne Rust, Cynthia Kleckner

This recipe for Zucchini Bites cooks up in a zip and makes a delightful appetizer. If you don’t have zucchini, substitute grated yellow crookneck, pattypan, or 8-ball squash. (Most summer squash are similar in flavor and texture.) These faux muffins are a great way to sneak veggies into the diet for picky eaters!

Zucchini Bites

Prep time: 10 minutes

Cook time: 18 minutes

Yield: 24 mini-muffins

2 tablespoons chopped onion

1 clove garlic, minced

1 tablespoon butter

1-1/2 cups shredded zucchini (about 2 small)

3 eggs, slightly beaten

1-1/2 cups lowfat shredded Monterey Jack cheese

3 tablespoons cornmeal

1/4 teaspoon cumin

1/4 teaspoon dried oregano

Nonstick cooking spray

  1. Preheat your oven to 325°F. In a large skillet, cook the onion and garlic in the butter until the onion is tender but not brown. Add the zucchini and stir until crisp-tender, about 2 minutes. Remove from the heat.

  2. In a large bowl, mix the eggs, cheese, cornmeal, cumin, oregano, and zucchini mixture.

  3. Coat mini-muffin tins with nonstick spray and spoon a scant 2 tablespoons of the mixture into each muffin cup.

  4. Bake in the preheated oven for 15 to 18 minutes or until set. Remove from the pan. Serve hot or at room temperature.

Per serving: Calories 43 (From Fat 27); Fat 3g (Saturated 2g); Cholesterol 32mg; Sodium 53mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 3g; Potassium 61mg.

Vary It! Another baking option is to pour all the batter into a greased 8-x-8-x-2-inch baking pan. Bake 20 to 25 minutes or until set. Cut into bite-sized squares.