Zucchini bites make great appetizers, pair well with soup or salad, and work for breakfast too!
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Ingredients - Makes 12 muffin-size servings
4 small zucchini, shredded 1/2 onion, diced fine 1/3 cup grated Parmesan cheese 3/4 cup breadcrumbs 1 egg, lightly beaten 2 tablespoons chopped fresh parsley or 1 tsp dried 1/2 teaspoon paprika salt and pepper to taste 1/2 cup shredded Mozzarella cheese |
Steps
- Preheat oven to 425 degrees F. Prepare regular-size muffin pan by greasing cups with butter or olive oil.
- After shredding the zucchini, put it in a fine mesh sieve and gently press out liquids. Or, you can squeeze it with clean hands and a clean dish towel.
- Stir together all the ingredients EXCEPT the Mozzarella cheese. Set it aside.
- With clean hands shape the zucchini mixture into balls - setting aside about about 3 - 4 tablespoons to use later.
- Press an indentation into the center of each with room enough for a tablespoon of Mozzarella cheese. Put the cheese in each indentation and then gently press some of the zucchini mix over it.
- Put a bit of the reserved zucchini mixture over the top to cover the cheese and form a ball. Put each ball into the prepared muffin pan. Bake in preheated 425 degrees F over for about 18 minutes or until golden brown.
- Cool in pan about 10 minutes and serve or remove to a wire rack to cool more.
