Zucchini Bites Recipe - Allrecipes.com
Zucchini Bites Recipe
  • READY IN 50 mins

Zucchini Bites

Recipe by  

"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 Edit and Save

Original recipe makes 12 zucchini bites Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Jun 21, 2010

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 review I've written, I just don't want someone to depend on them for something to go with dinner the way I did.

 

44 Ratings

Jun 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!

 
Jun 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.

 
Jun 16, 2010

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 monterey jack cheese. I added a clove of garlic to the pan with the onions and added a pinch of paprika to the mixture, and they turned out quite flavorful. Next time I may add a bit of chili powder to spice them up, but they were great as-is.

 
Jul 17, 2009

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 shaker) had salt in them, but other that that - perfect. It put me in the mind of quiche! Thanks for the recipe. Great way to use up all of that garden produce.

 
Jun 23, 2010

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, but I ended up with about 36 minis.

 
Jun 17, 2010

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 recipe!

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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