Parmesan Zucchini Bites (Print Version)
# Ingredients:
01 -
1/2 cup of grated Parmesan cheese.
02 -
2 cloves of minced garlic.
03 -
2 large eggs, whisked.
04 -
1 teaspoon of baking powder.
05 -
1/4 cup of vegetable oil.
06 -
Salt and pepper as needed.
07 -
2 medium-sized potatoes, shredded.
08 -
2 medium-sized zucchini, shredded.
09 -
1/2 cup of regular flour.
10 -
1 small onion, chopped finely.
11 -
Add sour cream when serving.
12 -
Use chopped chives for garnish.
# Instructions:
01 -
Set your oven to 375°F and let it heat up.
02 -
Coat a 12-slot muffin tray lightly with oil or cooking spray.
03 -
Shred the zucchini and potatoes, then squeeze out any liquid. Dice the garlic and onion.
04 -
Toss the shredded veggies with flour, grated Parmesan, and baking powder. Add in the eggs, oil, a pinch of salt, and a shake of pepper. Stir it all up.
05 -
Scoop the mix into the muffin cups, about 3/4 full each. Bake for 20 to 25 minutes, until they’re golden and firm. Check with a toothpick to see if they’re done.
06 -
After cooling in the tray for a couple of minutes, move them to a cooling rack. Dollop sour cream on top and sprinkle with chives before eating.
# Notes:
01 -
Squeeze out as much water as you can from the veggies so they don’t turn soggy.
02 -
They’re tastiest when still warm.
03 -
Freeze them to save for later; reheat them in the oven.
04 -
Pairs nicely with eggs or serves well as a side.