Cheesy Baked Zucchini Dumplings perfect for brunch, lunch or an after school snack! With cheddar, parmesan, lemon and rosemary.
BE PICTURED IN; CHARACTERIZED IN:
If there’s one thing you can count on for summer, it’s zucchini, and plenty of it!
A hint of rosemary with some lemon zest with cheddar cheese and parmesan go great with the zucchini. The lemon and rosemary are just enough to make these bites interesting, but not so much that they’re overwhelming.
The trick to this recipe, like so many recipes that use shredded zucchini, is to salt the zucchini first and drain the excess water. It’s the best way to avoid a mushy mess while baking.
You can make them ahead of time, freeze them, and just reheat them in a toaster oven or microwave. They’re pretty addicting so my strategy is to freeze them to avoid eating them all at once!
Cheesy Zucchini Bites
ingredients
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2 pounds zucchini, grated (large holes of a box grater)
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1/2 teaspoon salt
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1/4 cup mayonnaise
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3 eggs
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3/4 cup cubed fresh bread (without the crust)
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1/2 cup chopped green onions (including green parts)
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2 garlic cloves, chopped, about 2 teaspoons
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1 1/2 teaspoons grated lemon zest
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1/4 teaspoon chopped fresh rosemary
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1/2 cup shredded cheddar cheese
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1/4 cup grated parmesan cheese
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1/4 teaspoon black pepper
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2 teaspoons olive oil for coating mini muffin pans
method
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Salt and drain zucchini
Toss the shredded zucchini with 1/2 teaspoon salt and place in a colander (in a sink or over a bowl) to drain. Drain for 30 minutes to an hour.
After at least 30 minutes, press the grated zucchini against the strainer with your (clean) hands to release more moisture.
Then, use double layers of heavy paper towels or a clean dishtowel to wrap the zucchini and squeeze out even more moisture.
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Whisk together the mayonnaise and eggs, then stir in the bread, scallions, garlic, zest, rosemary, cheese, and pepper
While draining the zucchini in step 1, in a large bowl, whisk together the mayonnaise and eggs until smooth.
Then add the bread, scallions, garlic, lemon zest, rosemary, grated cheddar, parmesan and black pepper. Let that sit while the zucchini drain so the bread breaks down in the mixture.
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Prepare pans, preheat oven
Grease the wells of 2 mini muffin pans with olive oil. Preheat oven to 350°F.
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Stir the courgettes into the batter, divide into mini muffin cases
Stir the drained, squeezed zucchini into the egg mixture until evenly distributed. Spoon the mixture into the wells of the mini muffin pans, about 1 heaping tablespoon at a time.
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Bake at 350°F for 25 minutes
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Allow to cool and remove zucchini pieces from the pan
Let cool for 5 minutes, then run a knife around the edges of the zucchini pieces to loosen them from the pan. Remove from the pan onto a rack to cool further.
Eat warm or chilled at room temperature, then refrigerate or freeze to reheat later.
