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Zucchini Bites

Zucchini Bites

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
KerriD

KerriD

These individual bites are simple to make, tasty and enjoyed by my entire family, which includes my 18-month old twins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin miniature muffin pan.
  2. Heat the oil in a large skillet over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.
  3. Beat the eggs, cream, and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups.
  4. Bake in preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
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Reviews

CanadianMama
154

CanadianMama

6/16/2010

I didn't have self-rising flour but you can make your own. For ONE cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Swiss Phil
26

Swiss Phil

6/29/2010

Diana trusted me, and I trusted the AR peeps. We made these to christen the new mini-muffin pan we bought. This pan has 24 holes, so we made a batch of 24 and then a batch of 6. We thought they were good, and understand the reviews left here. I agree that this is a BASIS recipe and is wide-open to tweaks and taste chnages - like add chilli, and/or garlic, use other cheeses etc etc etc. But they should carry a warning ... we nibbled these as we chatted over a glass of wine and were shocked toi find that 18 had disappeared. And then we remembered the second batch still in the oven! They weren't burnt but severely sun-tanned. And we actually thought that they just might even have tasted better. Slightly thicker outer skin, but the cheese came though much more strongly! I will be making these often. And by the way, after consuming 18 between us, we weren't hungry any more, so we put all the stuff for dinner back into the fridge for use today!

BigShotsMom
17

BigShotsMom

6/29/2009

This is a good basic recipe. I omitted the oil and just sauteed the onions carrots in the bacon drippings. It seemed a little bland when I tasted the batter, so I added some garlic powder and a little oregano to give it a little zing. This lend itself to all sorts of variations. Thanks for sharing.

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