Baked Zucchini Bites (Gluten Free Option

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1/2 cup Onion
  • 2 cups Zucchini

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1/2 cup Cheddar cheese

Found on cookingalamel.com

Description

Ingredients

• 2 cups shredded zucchini
• 2 eggs
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup cheddar cheese (or your favorite), shredded
• 1/2 cup panko bread crumbs (or crushed gluten free rice chex)
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

• Lightly grease a mini muffin tin, and preheat the oven to 400ºF.
• Sprinkle the shredded zucchini with a pinch of salt, and place in a square of cheesecloth (or tea towel). Allow to sit for about 5 minutes before squeezing out the excess liquid. After wringing out, place in a large bowl.
• Add the eggs, onion, garlic, cheese, panko, salt, and pepper to the shredded zucchini. Stir until evenly combined.
• Scoop the mixture into the prepared mini muffin tin, filling each well to the top. Bake at 400ºF for 15-18 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool. Serve with marinara (or your favorite dipping sauce).
• Leftovers can be stored in an airtight container in the refrigerator. Reheat at 350ºF for about 8-10 minutes, until heated through.