Zucchini slice in its original form is one of those meals that i remember regularly having as a kid. We’d eat it fresh for dinner with a green salad and then the left overs would be sliced up and served cold in a roll with mayonnaise and homegrown alfalfa sprouts. I’m pretty sure that my siblings haven’t been able to look at it the same way again but for me it was something that I enjoyed and still find myself happy to eat occasionally as an adult.
It’s actually quite a simple recipe to make, but it is important to remember that the base if fairly bland and therefore its always a good idea to give it some zing with the addition of one or more of the following, fresh corn, bacon or prosciutto, some peas or even some tomatoes and toasted pine nuts. In keeping with this idea I thought I would share with you some of the variations that I make, this time adapting the recipe to bites instead of a slice, using my muffin tins and a little bit of creativity. The end result was some yummy snacks that would be perfect in a lunch box cold, served with a sweet chilli dipping sauce for a snack or even squished into a roll with some tomato relish and tasty cheese to make a tasty lunch time meal.
This mixture makes 1 dozen large and 1 dozen mini bites, but the recipe can be halved or quartered if desired. These do freeze well too so don’t be intimidated by the quantity if you’re not making them for a special occasion.
- 10 medium zucchini
- 5 eggs
- 1 cup grated tasty cheese
- 1/4 cup pine nuts
- 2 cup sr flour
- 1 tsp baking powder
- salt and pepper
- fresh parsley and thyme
- baby tomatoes, halved
- prosciutto slices or bacon
- butter and some plain flour for preparing the muffin tins.
Pre-heat your oven to 180c.
Grate your zucchini’s and then squeeze out the excess liquid as much as possible. Place in a large bowl and add the eggs, self-raising flour, baking powder, tasty cheese, seasoning and fresh herbs. Mix until well combined. If the mixture seems a little wet then add in a bit more flour.
To prepare your muffin tins line with the prosciutto or bacon. If you’re not using meat then grease with butter and then dust with some flour or your bites will get stuck and tear once cooked.
Spoon your mixture into the muffin tins so that they are filled to the top. Sprinkle with a few pine nuts or place a half of a cherry tomato on the top.
Bake for approx 20-25 minutes or until a skewer returns clean from the middle of one of the muffins.
Serve hot or cold with dipping sauce such as a tomato chutney or sweet chilli sauce.
Happy Cooking and Happy Eating,