Zucchini Bites

Zucchini Bites

KerriD 0

"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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50 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 46 Ratings

Most helpful positive review

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.

Most helpful critical review

My family and I just didn't like them. They weren't terrible, just not to our liking. They might be good for an early brunch because they tasted really eggy to me. Sorry this is the first low re...

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.

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 ...

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 ...

Very tasty, both hot and cold. I got 24 mini-muffin-sized bites instead of 12. I used 1-1/2 small zucchinis instead of 1 large, and replaced some of the parmesan (about 1/4 cup) with shredded mo...

Loved this recipe. My husband loved it also, which is important to us wives. I had too much salt because I forgot that self-rising flour and the grated cheese(I use the fresh cheese not the s...

I was skeptical because of the amount of onion/veggies in here, but "wow" is all I can say! These were delicious (thanks bacon, haha). I'm not sure what size mini pan the recipe creator used, bu...

These are delicious. They are a great snack by themselves, but would also be great with soup or chili. I made half a batch, filled the muffin cups full, and got 9 muffins. Thanks for a tasty rec...

These were amazing!! I didn't have the self rising flour so I made my own from Canadian Mama suggestion :) I didn't have large zucchinis so I used two small ones, 2 carrots, real bacon bits, 1/2...

These weren't bad! My husband said they were "alright". I cooked mine for 15 minutes in a gas stove. Next time I think I'll cook them for 20. They needed more time to set up.