Friday, September 14, 2012
I know I'm totally hanging onto summer with this post, but I know there are some of you out there that still have zucchini coming out your ears and need something to do with it besides make bread....for the tenth time!
I love that each of these is one perfect little mouthful. You can pop them almost as mindlessly as chips or tater tots, but feel no regret because they are totally healthy!
These haven't quite yet made it to the dinner table because they are just do darned good to snack on, but they would make a great addition to any dinner menu!
2 cups finely shredded zucchini, water squeezed out
1/2 cup whole grain or panko bread crumbs
1/2 cup parmesan cheese, finely shredded
1/2 red bell pepper, finely diced
1/4 cup onion, finely diced
4-6 fresh basil leaves, chopped
salt and pepper
Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.
Squeeze as much water out of the zucchini as you can, otherwise it will become soggy. Place everything in a mixing bowl and either stir with a spoon, or you can use your hand and give it a few good squeezes through your fingers to get it all nice and mixed up.
Using a tablespoon, or I like a small cookie scoop best, scoop mixture into prepared pan and bake for about 15-18 minutes or until slightly golden. Remove to a cooling rack and cool completely. Enjoy!
SOURCE: Adapted from The Curious Country Cook