Tuesday, July 24, 2012

Zucchini recipe

The other day I came across this article: Top 10 Things to do with too much Zucchini. I thought it was going to be recipes, but it was a really funny list about getting stuck with a lot zucchini.

I can't say I've been overloaded with zucchini. I have a decent supply (not from my garden), but it hasn't been too much. I have used it in my favorite things: zucchini bread and pie.

And then I tried one of the dozen zucchini recipes that I've pinned on pinterest. I wish I had the mini muffin tin that the recipe called for. In the larger tin, they didn't stick together as well, but did OK. Here's the recipe:

Recipe adapted: The Naptime Chef
yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (I used sharp cheddar)
1/4 cup bread crumbs
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

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