Zucchini Bites
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 24-36 bites
Categories
- Appetizers
- Lunch
- Snacks
- Australian
- European
- Oven
- Stove Top
- Easy
- Lunch/Snacks
Allergens
- Eggs
- Milk
- Wheat
This recipe was sent to me by my mum,who thought that her beloved grandchildren might enjoy them! The first time I made them they didn't even get a chance to go cold,as the children and I devoured them.I have since made them to take to our local playgroup end of term party,and once again,children and parents alike loved them.They are so simple and delicious,and a great way to get some extra veggies into your children.Perfect for picnics and lunchbags.I often pack a few in a tub for when we go shopping for child friendly snacks.I should imagine that these would be good served warm with pre dinner drinks or as part of a finger buffet.
Hands-Free Mode Off
Equipment
Large pan, mixing bowl, small muffin tin
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 slices rindless bacon, finely sliced
- 1 large carrot, grated
- 1 large zucchini, grated
- 3 eggs
- 1 cup cheese, grated
- 1/4 cup cream
- 1/2 cup self rising flour
Instructions
Heat the oil in a large pan and sauté onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
Transfer mixture to a bowl to cool.
Beat the eggs, cream and cheese together; season to taste.
Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
Grease and flour little muffin/bun tins. Spoon mixture into the holes.
Bake at 180°C/350°F/Gas 4 for 15-20 minutes.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
