I had a great weekend on Nantucket, but it was definitely one of those “vacations” that leaves you 10 times more exhausted than before you went. I can’t wait to go to bed at 8PM every night this week and just be as lame as humanly possible. Since my body deserves some wholesome food (at all times, but especially after this trip to Nantucket), there’s no better way to start the week than with this recipe for zucchini squash bites.
I originally saw a version of this recipe on Skinny Taste, and adapted it to include squash. I’d say these bites are a mix between an omelet and tater tots, and they’re absolutely delicious. I brought a Tupperware container of them to work every day last week for the perfect snack.
Here’s what you’ll need:
- 1 cup grated zucchini
- 1 cup grated squash
- ½ of a medium onion, diced
- ½ cup reduced fat sharp cheddar cheese, grated
- ½ cup breadcrumbs
- 2 eggs
- salt and pepper to taste
- cooking spray
Spray a mini cupcake tin with cooking spray and preheat your oven to 400 degrees.
Grate the zucchini and squash and remove the excess water by pressing on the shreddings with a paper towel.
Combine all ingredients in a bowl and mix well.
Fill each cupcake tin slot to the top and press the mixture down with your spoon so that it’s compact. I had just enough to fill my tin (which makes 24).
Bake for about 18 minutes or until the tops start to turn golden.