Total Time
Prep 10 mins
Cook 25 mins

Just in time for the bountiful harvest! A change from the usual recipes, these can be appetizers when made in mini muffin tins. For a side dish, use regular size tins. This recipe came from the Pittsburgh Post Gazette.

Ingredients Nutrition

  • cooking spray, for spritzing the pan
  • 3 ounces grated mozzarella cheese
  • 2 cups unpeeled zucchini, grated, about 1 large zucchini
  • 12 small onion, minced
  • 2 large eggs, beaten
  • salt & freshly ground black pepper
  • 12 cup fresh breadcrumb


  1. Preheat the oven to 375 degrees.
  2. Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
  3. In a large bowl, combine all the ingredients, mixing well.
  4. Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
  5. Tip: It's best to squeeze out the zucchini to get it as dry as possible.
Most Helpful

I found this recipe just OK. Needed more zip, but is easy to put together.

marcoandrita March 24, 2010

A great snack to pack. Might trying adding just a bit more flavoring spices or diff cheese

karen in tbay August 11, 2009

There are delicious! I went well with grilled chicken but would compliment any number of grilled or roasted meats. I used mozzerella as stated but think that it would be nice with any number of cheeses including swiss, cheddar, montery jack.... DH and I both loved it. Thanks for a great one Jeski.

Acerast March 06, 2009