Zucchini Bites

These zucchini bites are similar to zucchini fritters or zucchini pancakes, just made in miniature size and baked in muffin tins.  It is made by grating zucchini, which leaves the zucchini very moist.  The idea then is to remove some of the liquid by squeezing the shredded zucchini.  However, when you do this, you may notice that the water being squeezed out is tinted green, which means you are also squeezing out vitamins and minerals.  I squeeze out some of the liquid, but not all of it.  This creates an almost soggy exterior to the zucchini bites when you remove them from the muffin tin.  All you have to do is put them back in the oven at a lower temperature for about 10 more minutes.  Does this absolutely ensure that I have more vitamins in my zucchini bites? Possibly not, but I do it anyway.

Zucchini Bites

What you'll need:
- 2 medium zucchini, grated
- 1 egg
- 1 slice cheddar cheese, finely chopped
- 1/3 cup bread crumbs
- 1/2 cup chopped walnuts
- 1/4 tsp salt
- 1/4 tsp pepper

What to do:
1.  Preheat oven to 400*F.  Spray mini cupcake tin with nonstick cooking spray.  Dust the bottom with a pinch of flour each to prevent zucchini bites from sticking.

2. After grating the zucchini, place in a strainer and press to squeeze out the water.  Mix together all of the ingredients in a bowl.  Use a spoon to scoop mixture into cupcake tin.

3.  Bake 18 minutes.  Reduce oven temperature to 275*.  Let zucchini bites cool for 5 minutes; remove from tin.  Place bites on a cookie sheet and return to oven for 8 to 10 minutes.  Makes 12 bites.  Serving size is 3 bites; have with a fruit for a well-balanced breakfast.

Nutrition Information:   Serving Size 3 bites
198 calories, 12g carbs, 2g fiber, 8g protein, 13g total fat, 3g saturated fat, 211mg sodium.