Baked Zucchini Bites (Gluten Free Option)

I have another zucchini recipe for you today; summer isn’t over quite yet!  I’m home for the weekend to celebrate my mom’s birthday, which was earlier in the week, so I’ll keep today’s post semi-short and to the point.

 

These zucchini bites are the best appetizer or snack served up with some marinara sauce.  Perfectly bite sized.  Alex and I really liked these for lunch during the weekend – a good lazy day lunch.  They’re good and cheesy, with a hint of garlic and onion.

 

These can also be easily adapted to make them gluten free by using crushed gluten free corn chex instead of panko bread crumbs (or any other gluten free breadcrumbs).  Cooked quinoa would work, too!  I used panko since we had some, but I’m sure we’ll be making these over and over again with different variations.

 

Have fun with flavors in these – add any spices that you love!  I personally like a bit of a kick from some hot pepper flakes.  Have a great weekend, everyone!!

 

What is your favorite bite-sized appetizer?
 
 
 
Baked Zucchini Bites (Gluten Free Option)

yields 24 bites

Baked Zucchini Bites (Gluten Free Option)

  • 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

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.

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  • MissMee

    Mel, these are fantastic–5 stars! I am making them now for the third time in about two weeks. This has become my go-to recipe for leftover zucchini. Thought I’d let you know. By the way, I’m posting this as ‘guest’ because I don’t want my email address published and I don’t see a notation anywhere indicating that you won’t publish it. Anywho, good job and keep it up! :-)

    • http://cookingalamel.com/ melinda @cookingalamel

      So glad you enjoyed them! I don’t believe Disqus ever allows your email to be public (the commenting provider I use).

  • Lori

    These were really great! I used 30g of unflavored protein powder instead of the breadcrumbs since I am trying to amp up my protein right now. I only had a regular muffin tin, but in 15 minutes and I got 6 perfect muffins! These are great for taking on the go. Thanks for the recipe!

    • http://www.cookingalamel.com Melinda

      Awesome! So glad they worked well with protein powder.

    • http://cookingalamel.com/ melinda @cookingalamel

      So glad they worked out with protein powder. Thanks for leaving your input! :)

  • heather

    I normally make zucchini pancakes that are cooked in olive oil. I love these because you get the same awesome taste without them being fried. I used grated parm cheese instead of the cheddar cheese and they are amazing. My son ate 5!!