In my last grocery box, I received one of the biggest zucchini’s I’d seen since summer. After having it for dinner, I still had enough left to make these perfect, simple bites.
3/4 c flour
3/4 tsp baking powder
2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp red pepper flakes (option, but gives it some kick)
3/4 c milk (buttermilk works well too)
1/2 c shredded cheddar cheese
1 c shredded zucchini (squeezed dry)
Preheat oven to 375 degrees.
Spray mini-muffin tin with cooking spray. Recipe will make 24 mini-muffin sized puffs.
Mix dry ingredients well to incorporate. Add in milk and egg stirring to combine.
Fold in cheese and zucchini.
Spoon into the greased muffin tins.
Bake for 20 minutes or until the puffs are golden brown.
Enjoy hot from the oven or at room temperature.
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