Monday, April 2, 2012

Experimental Recipes :: Veggie Bites

While perusing my newest issue of KIWI magazine, I came upon a recipe called Zucchini Bites. We made them for dinner and our boys loved them! What a wonderful way to get in 2 servings of veggies they may not otherwise eat.

With some modifications to the original, these Veggie Bites are sure to be hit at dinnertime. Add crab or chicken (cooked) and they become lovely hors d’oeuvres at a bridal shower or weekend party.

1 tbsp. butter, melted.
2 large eggs
2 c. grated vegetable (zucchini, carrots, or butternut squash; you could also use chopped mushrooms.)
½ c. white onion, finely chopped
½ c. grated cheddar cheese (or any other hard cheese)
1 c. plain breadcrumbs
½ c. finely chopped Italian parsley
¼ tsp. kosher salt
Pinch of freshly ground pepper
1. Preheat the oven to 400°. Coat 2 mini-muffin tines with butter using a silicon brush.
2. In a large bowl, beat the eggs with a whisk. Add the grated veggie, onion, cheese, breadcrumbs, Italian parsley, salt and pepper; fold together using a spatula.

3. With your hands or a melon baller, fill each muffin tin ½ way to full, depending on the desired size. Clean excess mixture off of tin prior to baking.
4. Bake the bites for 15 minutes, or until the tops are slightly browned. Transfer the bites to a wire rack and allow to cool completely. Repeat with remaining mixture. Enjoy!
Makes approximately 3 dozen.

What veggie/cheese combinations did you come up with? Please share them!

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