CSA Week 6: Zucchini

I know I talked about grilled summer squash a few weeks ago, but we're still getting a ton of zucchini and patty pan squash, and this recipe was too good not to share.

Summer Zucchini Bites

2 c. grated zucchini
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 c. sharp cheddar, grated
1/2 c. bread crumbs
1/4 c. fresh parsley, finely chopped

Makes approximately 24 mini-muffin sized bites

1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.

2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.

3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.

Recipe courtesy of the Naptime Chef (one of my favorite blogs!)

These were incredible. So fresh and delicious. A must-keep for my recipe box.

We don't have any mini muffin tins, so I made 12 "big bites" in a regular muffin pan. They were very good, though the zucchini remained pretty moist. If you make them in a smaller size, I assume the zucchini would firm up a bit more.

We also topped each bite with a little extra cheddar cheese. This is Wisconsin after all.