Zucchini Bites Recipe - Food.com (2024)


Community Pick

Submitted by Noo8820

"This recipe was sent to me by my mum,who thought that her beloved grandchildren might enjoy them! The first time I made them they didn't even get a chance to go cold,as the children and I devoured them.I have since made them to take to our local playgroup end of term party,and once again,children and parents alike loved them.They are so simple and delicious,and a great way to get some extra veggies into your children.Perfect for picnics and lunchbags.I often pack a few in a tub for when we go shopping for child friendly snacks.I should imagine that these would be good served warm with pre dinner drinks or as part of a finger buffet."


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Ready In:


24-36 bites



  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 slices rindless bacon, finely sliced
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 3 eggs
  • 1 cup cheese, grated
  • 14 cup cream
  • 12 cup self rising flour



  • Heat the oil in a large pan and sauté onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
  • Transfer mixture to a bowl to cool.
  • Beat the eggs, cream and cheese together; season to taste.
  • Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
  • Grease and flour little muffin/bun tins. Spoon mixture into the holes.
  • Bake at 180°C/350°F/Gas 4 for 15-20 minutes.

Questions & Replies

Zucchini Bites Recipe - Food.com (13)



  1. These are yummy little bites. They are more like mini, crustless quiches than mini muffins. I wish I would have used paper liners or a non-stick pan as mine did stick quite a bit. I baked them at 375 for 28 minutes but would bake for 30 next time.I think there is huge potential to change out some ingredients depending on your mood. For instance, I might try prosciutto instead of bacon and roasted red pepper instead of carrot and add Italian seasoning for an Italian style bite. Perhaps I would use corn muffin mix instead of flour and add jack/cheddar combo and green chilies for a little Tex/Mex flair. They would also be great with a little seafood and Old Bay. The possibilities are endless.Thanks for posting such a delicious and versatile recipe.


  2. This was wonderful! I used 2 eggs, and didn't have self rising flour so I used whole wheat flour and 3/4 tsp of baking powder. I added a bit of black pepper too. I think I needed more bacon or a touch of salt with it. I made half the batch with colby jack, the other with pepper jack, and I loved the spice. Will definitely make again! Thanks!


  3. As a vegetarian and part-time vegan, I used what I had on hand--"Smart Bacon" brand soy "bacon," soy shredded cheddar "cheese," but then still used regular heavy cream instead of soy or skim milk, in order to help maintain some of the original richness of the dish. I think it worked. I also used whole wheat flour, which I made self-rising by using this quick recipe: http://southernfood.about.com/cs/breads/ht/self_rise_flour.htmThey turned out super delicious--like little mini quiches. Tasted even better with hot sauce. My boyfriend loved them too. Overall, we were quite satisfied and will make these again.


  4. Absolutely fantastic! Light, fluffy and full of flavor. For the sake of clarifying recipe, here are some proportions and edits:<br/><br/>1 1/2 cups each of the grated zucchini & carrot <br/> (drain the zucchini after grating so mixture isn't too wet--cook mixture for 5 minutes)<br/>1 1/2 cups grated cheese (i used white cheddar)<br/>5 bacon slices, trim off some of the fat and mince bacon before cooking<br/>Add salt & pepper to egg mixture to taste<br/>1 tablespoon minced fresh dill<br/><br/>All other ingredients and measurements stayed the same.<br/>Cooked in a dark non-stick 2" mini muffin tray that was buttered and floured.<br/>325 degrees for 25 minutes<br/>Muffins popped right out.


  5. These were delicious! I used about 2 cups of grated zucchini. I also added a 1/2 of a chopped jalapeno pepper for some kick and some salt to perk things up. They popped out of the mini muffin pan easily with a plastic knife. I didn't have to grease of flour them for the second batch. They took about 21 minutes to cook in my convection oven.


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  1. My tweaks: I cook the bacon first, then saute the veg in the bacon grease, sometimes adding a little olive oil if there isn't enough grease. I always squeeze all the water I can out of the veg mixture, then add the hot veg very gradually to the egg mixture while whisking to temper the eggs and keep them from cooking, then add the cheese. The only other thing is that I season the veg mixture as it's cooking and the egg mixture before whisking with salt and pepper. I use Kittencal's professional pan coating on all my baking and it releases like a dream. This recipe still needs a little coaxing to get the bites out of the pan, but lifting the edges with a sturdy plastic spoon does the job nicely.

    Camden's Mom

  2. Absolutely love it. I've made it several times, once as an appetizer at a christmas party, it was a hit every time. Delicious and nutritious too. I suggest buying pre-shredded carrots or to use a food processor - it takes a lot of muscle to shred carrots with a grater! Also, you can substitute milk for the cream if you'd like to save calories (and money).


  3. Went to the store to pick up the ingredients and, like a total moron, accidentally bought a cucumber instead of a zucchini. It was the fattest, darkest green cucumber I had ever seen! Ok ok.. excuses aside... my heart was totally set on making this tonight so I panicked and minced up some green bell pepper instead. So they technically aren't zucchini bites anymore lol but they are SO AMAZING!!!!!! I am writing this review right now to take my mind off of them, because I have already scarfed three and my brain is demanding more like zombies demanding brains.<br/><br/>Aside from the obvious change I also added 1 more egg, 1 more slice of bacon, changed the flour to 1/3 cup wheat flour + 4 tsp vital wheat gluten + 1/2 tsp baking powder (I know it is already fairly low carb, but was going for overkill). Also added some salt, ground black pepper, dried parsley, and cayenne. It was seriously amazing. PERFECT texture. Even quiches sometimes irk me because they have a slightly rubbery texture that "squeaks" against your teeth as you bite in. These were absolutely perfect and fluffy (and teeth-squeak-free!) <br/><br/>Very versatile recipe, the baseline ingredients/measurements make for a perfect starting point!! Will definitely make this again!! This time, I will actually pause to read what I am buying -.- to make sure it is a zucchini. Although if I "accidentally" pick up a cucumber again, I will have no problem throwing a bell pepper in!


  4. These mini-quiches are delicious and deserve all these five-star reviews. I had to make half a batch, as I only had one muffin tin and did not have time to use the same tin twice. I halved all of the ingredients, and used one egg and egg white. I also used bacon fat instead of olive oil when sauteing the bacon and veggies, and topped each zucchini bite with a sliver of sliced bacon before putting them in the oven. The extra bacon and bacon fat really made these taste incredible and super-savory! These were the perfect breakfast bites for the road trip I went on... I just wish I had made more, as they're fairly tiny and got eaten quickly! [Made and Reviewed for PRMR]


  5. The 1st time I made these I followed the recipe exact & they were great. So now I start tweaking it to get a healthier version. I nixed the bacon, used low fat milk instead of cream, spray oil instead of regular & low fat cheese. They still turned out great. Thinking just for an added kick, next time I will add a clove of garlic & some chili powder. I use a mini muffin pan & they cook perfect in 13 minutes.


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