Preheat oven to 400 degrees. Spray mini muffin tin with non stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water like when using frozen spinach.
In a bowl combine egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes or until the top is brown and set.
Originally Submitted
8/2/2012
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