Zucchini Bites

Zucchini Bites

Last night Chili was on the menu, so I decided to try these little  Zucchini bites to go along side. They were pretty tasty. It made quite a bit, more than 12 mini muffins tins - so if you try these and have leftover batter just use a regular muffin tin. It works just fine.

Zucchini Bites

Ingredients

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 3 slices bacon, finely chopped

• 1 large carrot, grated

• 1 large zucchini, grated

• 3 eggs

• 1/4 cup half and half

• 1 cup grated Parmesan cheese

• salt and pepper to taste

• 1/2 cup self-rising flour

Directions

1. Preheat an oven to 350 degrees. Grease a 12 muffin miniature muffin pan.

1. Heat the oil in a large skillet over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.

1. Beat the eggs, cream, and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups.

1. Bake in preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.