Zucchini Bites

Noo's Note:

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 bites

• 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

Directions:

1. 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.
2. Transfer mixture to a bowl to cool.
3. Beat the eggs, cream and cheese together; season to taste.
4. Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
5. Grease and flour little muffin/bun tins. Spoon mixture into the holes.
6. Bake at 180°C/350°F/Gas 4 for 15-20 minutes.

Reviews

[Ezri_B]

This was wonderful! I used 2 eggs, and didn't have self rising flour so I used whole wheat flour and 3/4 tsp of baking powder. I added a bit of black pepper too. I think I needed more bacon or a touch of salt with it. I made half the batch with colby jack, the other with pepper jack, and I loved the spice. Will definitely make again! Thanks!

[deepfryapathy]

As a vegetarian and part-time vegan, I used what I had on hand--"Smart Bacon" brand soy "bacon," soy shredded cheddar "cheese," but then still used regular heavy cream instead of soy or skim milk, in order to help maintain some of the original richness of the dish. I think it worked. I also used whole wheat flour, which I made self-rising by using this quick recipe: http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm They turned out super delicious--like little mini quiches. Tasted even better with hot sauce. My boyfriend loved them too. Overall, we were quite satisfied and will make these again.

[luvmybge]

These were delicious! I used about 2 cups of grated zucchini. I also added a 1/2 of a chopped jalapeno pepper for some kick and some salt to perk things up. They popped out of the mini muffin pan easily with a plastic knife. I didn't have to grease of flour them for the second batch. They took about 21 minutes to cook in my convection oven.