Baked Zucchini Bites (Gluten Free Option)

Goals with this recipe:

• Look for paleo / dairy / gluten-free friendly options
• Look for easy snack options
• Find more uses for all the zucchini in the garden!
  
  

Observations:

• I've made this with and without the cheese now, and I admit I prefer it with dairy!
• Rice Chex turn out to make a great gluten-free substitution for panko bread crumbs.
• This wouldn't make the strictest of paleo diets, but I figure anything with mostly veggies and protein with no added sugar is on the right track. Granted, the Rice Chex have added sugar, so I'm open to suggestions on another gluten-free substitute there...
  
  

Ingredients:

• 2 cups shredded zucchini (great use for shredded and frozen summer zucchini)
• 2 eggs
• 1/2 cup onion, diced (dice a couple onions in the food processor and keep on hand to speed cooking during the week)
• 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 fresh cracked pepper
  
  

Instructions:

1. Skip greasing a muffin tin and use silicone muffin cups instead--no prep required! (The pretty pink ones pictured here are an inexpensive option from IKEA.) Preheat oven to 400F.
2. Drain the zucchini. I'm not patient enough to salt it, wait and wring it out in cheesecloth as recommended. When I'm using frozen zucchini, I allow it to thaw in the baggie, and drain / lightly wring it in the bag. If doesn't need to be "dry" to cook well; just add a little cooking time if need be.
3. Add all ingredients and stir until evenly combined.
4. Scoop into muffin tins--about 24 minis or 12 regular. 
5. Bake at 400F for 15-18 minutes, until golden.
   
   

Serving suggestions:

• Supposedly good with marinara (Costco has a great sugar-free option) or your favorite dipping sauce.
• I just eat them straight. :-) 
  
  

Leftovers:

• Store in the fridge. Reheat at 350F for 8-10 minutes or pop in a toaster oven until warm.

Credits: 
Adapted from a recipe by Melinda Novak, who credits Curious County Cook.

Enjoy!

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