Zucchini Bites

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!

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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.

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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.

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These are yummy little bites. They are more like mini, crustless quiches than mini muffins. I wish I would have used paper liners or a non-stick pan as mine did stick quite a bit. I baked them at 375 for 28 minutes but would bake for 30 next time. I think there is huge potential to change out some ingredients depending on your mood. For instance, I might try prosciutto instead of bacon and roasted red pepper instead of carrot and add Italian seasoning for an Italian style bite. Perhaps I would use corn muffin mix instead of flour and add jack/cheddar combo and green chilies for a little Tex/Mex flair. They would also be great with a little seafood and Old Bay. The possibilities are endless. Thanks for posting such a delicious and versatile recipe.

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Dear Noo, this is actually 5 star, but I found it difficult (from across the pond) to guess how much veggies to use! We tend to use baby marrows (small zucchini, about 5" long). Still, the recipe made such a lovely side dish! I do get so tired of zucchini and carrots, and this was simple and great. I do suggest you edit the recipe for us fools, and rather put in an approximate weight for the carrots and onions. Also, 3/4 onion: how much is that? :lol:

Noo, I want to alert you to something. The photo of this recipe was/is on the Home Page, which attracted me. I went to the recipe and printed it out. The print-out differed from your ingredients!!

On my printout it says: "1 finely chopped onions", "3 slices rindless bacon", "1 large grated carrots", "1 large grated zucchini", and then it says "3 eggs" instead of your 2 eggs.

It still worked a charm: I used muffin holes, and got 9 lovely golden muffins. Maybe you could also print it and check the ingredients on your print-out: must have something to do with the change-over to Food.com!

Thanks for (for me) a new side dish!!

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I'm giving this 4 stars because 1, I think the directions should say to drain the carrot/zucchini mixture after cooking. 2, because I wasn't sure on your take on a lg zucchini vs mine. 3, the recipe says beat eggs, cream & cheese together, season to taste. I wasn't going to taste the raw egg mixture. I added some salt & pepper but once they were done I realized they needed more than I had added. Mine seemed a little "eggy" to me, maybe because of the size of the zucchini I used& I had to cook them for 30 min. I will be making this again, just need to tweek some things. Please don't take this as a negative review, I think it just needs some clarifying. Will be an easy on the go breakfast once I get it right for me.

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My whole family LOVED these. Made them for a picnic in the mountains. Changed things a bit...substituted turkey bacon for the regular, used egg substitute and low-fat cheese. Made the mini size, but will make more in a regular muffin pan so my girls can have them for breakfast. Oh, instead of sauteeing the bacon and vegetables, I drizzled them all with the olive oil and softened them in the microwave. Just didn't feel like dirtying a fry pan, I guess, but it worked nicely.

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This little bites are heavenly. I cooked the bacon first, then added the onion. After the onion wilted, I added the zucchini and carrot. I also added baking powder to all purpose flour instead of using self-rising flour. Next time I will probably add a pinch of cayenne pepper to give them just a little kick. These are my new "go to" appetizer.

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The flavour is excellent, however:

1) the texture is like quiche - it can be eaten out-of-hand at room temperature but not when it's still warm
2) even on my very non-stick muffin tin these stuck - badly

As I said, the flavour is terrific (I used chorizo btw). Next time I will add an extra egg and reduce the cream to 1/8 cup or possibly eliminate the cream altogether. I will also use muffin paper liners.

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Tasty little things! I made 1/3 of the recipe and made 12 mini muffins. I peeled the zucchini to hide the fact that it was in there! ;) The only change that I would do next time is add some salt and pepper. Made for PRMR. Thanks Noo!

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I couldn't leave these alone. They are so good. I made these for our dinner tonight and this is the dish I kept eating. I loved how the bacon flavored throughout the little muffin. We really liked these gems and I plan on repeating this recipe often......now where are my leftovers!?!

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Good; my kids enjoyed them and ate them with no complaints. Read the reviews and became confused as the recipe says 3 eggs and many reviews said 2. I used 3 and had to cook my 24 mini quiches and extra 10 minutes or so. I'd make these again but only use 2 eggs or drain the veggies after sauting.

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These are very moist and delicious!! One problem I have, is the adjective "large" used with ZUCCHINI. lol So I weighed my veggies with the results of; zucchini 11.75 ounces/320 grams, carrot 4 ounces/115 grams, onion 5 ounces/145 grams. I think I could have baked these for another 5 minutes, since I made 15 regular size muffins. I do have leftover muffins, ONLY because I'm saving some back for my husband. I think I'll make these in bite size form, for next months wine tasting get together. I know they will be a hit. Made for Please Review My Recipe.

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Love, love, love these!! I did use 3 eggs and turkey bacon, and WOW! They were inhaled! Even Mister "I'm not hungry" scarfed 'em down. I also cooked them for the full 20 minutes, and used 3/4 t. baking powder as my flour is not self-rising. Thanks for the recipe, Noo! I will definitely make these again!

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We loved these! They were a little time consuming but they were delicious. I had a LOT of trouble with them sticking to my pans so the next lot I made I cut little circles of puff pastry to make little quiches that didn't stick so badly - extra good.

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Yum! I tried this recipe to use an abundance of zucchini. It was so good. I made it with just salt for seasoning. I think it would be good with a little hot pepper for spice, but kept it mild to please the rest of the family. I also used whole grain flour with 3/4 teaspoon of baking powder.

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I loved this recipe, easy and not expensive. The only thing was I put more zucchinis in, but it still only made about 18 muffins, so I would dble the mix next time. I think you could add a little here or delete to suit. But generally I didnt have a problem with it. The family all loved it I should have made more. I guess you can add corn or what ever takes your fancy for something a little different

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Delicious and easy to make - looks and tastes great!

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Very easy to prepare & cook. came out exactly as shown. Did not follow mixing the flour in after the cooked ingredients as it was easier to mix in before adding. Needed the full 20 minutes & made exactly 24 mini muffin sized bites.

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Forgot to rate in previous post. Excellent recipe! Family loves them, picky kids request time and again! Thank you!

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