Zucchini Bites

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Greetings!  It’s been a bit, I know.  How were your Christmasikkuhvus festivities? This is my newly coined term for Christmas, Hanukkah, and Festivus… I’m still trying to work Kwanza in there without sounding crazy.  My Christmas over all was good.  Although I didn’t get to see as many friends as I would have liked, I got to spend it hangin at home with the fam, which is always nice.

And per usual, I was not allowed to cook at all.  My mother and I (I see where I get it from) are very territorial with our kitchens… we almost always turn down help, even if we are fairly stressed about everything getting done on time.  But it’s not just that we want  everything done our way:  we want everyone to snack and enjoy themselves while we are sweating over the meal.  I have no idea why we torture ourselves this way.  We are martyrs.  Or masochists.  I’m not sure.

Anyway, this was the year of the cookies.  God in Heaven, did we have cookies.  Everywhere we turned, there was a plate of cookies, either that my mother made or that someone made us.  Usually I have a decent amount of self control around cookies… but this year, there were two platters of peanut butter-chocolate cookies.  My mom confessed that when she was pregnant with me, she would make these because of her cravings, and sometimes they wouldn’t even make it in the oven.  So, I blame her for my pb addiction.  Thanks, Mom.  My dreams of ever fitting back into those jeans that time I had mono are forever lost.  I’m powerless around those confectionary morsels of witchcraft.

So, if you’re like me right now and pretty much in a love-hate relationship with all of your choices of consumption over the past week, you may be dreading the fact that you still have the New Year’s holiday to get through, which is chock-full of greasy appetizers , fatty cheese platters, sugary beverages, and heavy desserts.  If you are hosting, bringing a dish to pass, or want to get an early start on some clean eating, fear not.  I have an incredibly delicious, decedant-tasting without compromising your waistline recipe for all to enjoy.  Move over, fried foods!  It’s time to bake up some cheesy, amazing zucchini bites.  Warning, these are incredible and will go fast, so make plenty!

Enjoy!


Materials:

  • large bowl for mixing
  • food processor for grating (or box grater or a mandolin)
  • a clean kitchen towel
  • spatula and/or large spoon
  • measuring cups and spoons
  • muffin pan or mini muffin pan (I used a regular size)
  • cooking spray

Ingredients:

  • 1 (large) zucchini
  • 1/4 c white onion, diced (you can use the food processor for this)
  • 2 T garlic, minced
  • 1/2 c panic bread crumbs
  • 1/2 c grated parmesan cheese
  • 1 egg white
  • 1/2 tsp salt
  • 1 t pepper
  • paprika (optional)

Directions:

  1. Preheat oven to 400 degrees.  Lightly spray your muffin pan.
  2. Shred zucchini using a food processor (much easier), a box grater, or a mandolin. FullSizeRender
  3. Place the shreds of zucchini in a clean kitchen towel and squeeze out as much excess water as you can over the sink.  You may find it best to work in a few batches. FullSizeRender
  4. Place all ingredients into a large bowl and mix until evenly blended.FullSizeRender
  5. Scoop mixture into muffin pan, filling almost all the way to the top of each cup.  Press down slightly with your spoon/spatula.IMG_3184
  6. Bake for about 15-17 minutes, until golden-brown and crispy on the top.  FullSizeRender
  7. Allow to cool slightly.
  8. Enjoy!FullSizeRender

Zucchini Bites

  • Servings: 4-6
  • Time: 20 min
  • Difficulty: easy
  • Print

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Materials:

  • large bowl for mixing
  • food processor for grating (or box grater or a mandolin)
  • a clean kitchen towel
  • spatula and/or large spoon
  • measuring cups and spoons
  • muffin pan or mini muffin pan (I used a regular size)
  • cooking spray

Ingredients:

  • 1 (large) zucchini
  • 1/4 c white onion, diced (you can use the food processor for this)
  • 2 T garlic, minced
  • 1/2 c panic bread crumbs
  • 1/2 c grated parmesan cheese
  • 1 egg white
  • 1/2 tsp salt
  • 1 t pepper
  • paprika (optional)

Directions:

  1. Preheat oven to 400 degrees.  Lightly spray your muffin pan.
  2. Shred zucchini using a food processor (much easier), a box grater, or a mandolin.
  3. Place the shreds of zucchini in a clean kitchen towel and squeeze out as much excess water as you can over the sink.  You may find it best to work in a few batches.
  4. Place all ingredients into a large bowl and mix until evenly blended.
  5. Scoop mixture into muffin pan, filling almost all the way to the top of each cup.
  6. Bake for about 15-17 minutes, until golden-brown and crispy on the top.
  7. Allow to cool slightly.
  8. Enjoy!


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