Author Notes
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
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Ingredients
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2 cups
grated zucchini
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2
eggs, lightly beaten
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1/2 cup
grated cheddar cheese
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1/2 cup
Italian flavored breadcrums
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1/2 cup
onion, finely chopped
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1/4 cup
Parsley, finely chopped
Directions
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Preheat oven to 400. Prepare a 24-cup tiny muffin pan. Set aside
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Combine all ingredients in a large mixing bowl. Using clean hands, work ingredients together until fully combined and everything comes together.
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Form the dough into 1-inch round balls and stick them in the tiny muffin cups. Make the cups about 3/4 full.
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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.
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