This is the perfect summer appetizer. It is a snap to make, can be prepared in advanced and everyone loves them. Plus, with this being zucchini season the ingredients are available everywhere you look! My mother-in-law gave me this recipe along with the Zucchini-Lemon Cookies recipes. I can't way which one I like more, they are both delicious but totally different. —Kelsey Banfield
24 tiny muffins
eggs, lightly beaten
grated cheddar cheese
Italian flavored breadcrums
onion, finely chopped
Parsley, finely chopped
In This Recipe
Preheat oven to 400. Prepare a 24-cup tiny muffin pan. Set aside
Combine all ingredients in a large mixing bowl. Using clean hands, work ingredients together until fully combined and everything comes together.
Form the dough into 1-inch round balls and stick them in the tiny muffin cups. Make the cups about 3/4 full.
Bake for 15-18 minutes, or until zucchini muffins are golden.
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.