i have fighting the battle against powdery mildew in my garden on my zucchini plant leaves. it happens every year no matter how or where i plant them and how i water them, i am constantly out there cutting back leaves and spraying neem oil. however, zucchini plants are forgiving and continue to give me an abundance of vegetables that are currently stacked on my counter.
i have picked over 40 zucchinis so far from my four bushes and it’s to the point where my friends are saying “i love you but please don’t bring me any more zucchinis”. i’ve been trying to find new and creative ways to put zucchini in almost everything because you can only eat so much zucchini bread… or can you?
i whipped up these little zucchini bites for dinner one night and ended up finishing the rest of them for breakfast. i made them as a side dish to pork chops but since they had egg in them, i thought they could double up for the morning. they were even good cold!
to shred my zucchini i used my food processor but in previous years before i had it i just used a standard cheese grate. either will work just fine.
here is what you are going to need to make these zucchini bites (makes 9 bites):
- 2 cups of shredded zucchini (use a cheese grater if you do not have a food processor) allow to drain as you prep the rest.
- 2 cups of shredded swiss cheese
- 5oz of diced pancetta (or cooked bacon crumbles)
- 1 sweet onion sliced
- 1 tbsp butter
- 2 eggs
- 2 tbsp flour
- salt and pepper
preheat oven to 350F and spray a muffin tin or grease a muffin tin.
give the zucchini a good squeeze over the sink with a paper towel to get the excess water out. set aside in a mixing bowl.
in a skillet cooke the pancetta (or bacon) until cooked through, set aside to cool. leave a little grease in the pan and add the onion. add the butter and cook the onions until translucent.
allow onions and pancetta to cool then add to the bowl with the zucchini
whisk the eggs and add to the bowl along with the flour and swiss cheese.
mix until incorporated, season with salt and pepper.
fill each muffin tin half full of the zucchini mixture. bake at 350 for twenty minutes or until puffed up. allow to cool slightly and finishing cooling on the counter.
click here for my favorite zucchini sandwich