Happy hump day everyone!
Confession: I totally wrote a post last night, put it out into the blogosphere and then 5 minutes later took it down. From the moment I pressed “Post” it just wasn’t sitting right. I mean, it was fine, just a bit uninspired and I want to rework it to make it better for you guys! I just wasn’t excited about it, you know? So, having said that, you have my word. I will only post tried and true recipes that make me do a little party dance.
A brief update as to what’s been going on: Yesterday was a bit nuts. Both kids had doctor’s appointments at which they may, or may not, have turned into Gremlins. I have eye witnesses. The doctor had to send for reinforcements. I’m still recovering from it.
In other news, our tree is up and half decorated. I’m not saying who, but someone living in our house, about three feet tall, blond, and capable of stringing words together into adorable sentences, keeps hiding certain tree decorations. And books. Honestly, I have no idea where he’s putting them.
Now that you’re all caught up, here’s another killer appetizer option for your parties. These are definitely a cheesey, special occasion kind of treat. They are vegetarian, gluten free, and low carb. They’re light and fresh and kind of addicting! Plus, when you make mini muffins you can eat a good five of them before you feel like you had one regular size muffin. Aaaand you were going to have two regular size muffins anyway, so ten really isn’t that many. Right?!
Here we go. Let’s make some Three Cheese Zucchini Bites:
Grate the zucchini into a strainer and toss with some salt. Allow the zucchini to sit in the strainer for about 10 minutes, or however long it takes you to get the rest of the ingredients together. I place a cheese cloth (or thin, clean dish rag under the zucchini to easily just grab the ends and squeeze liquid out later).
In a pan, over medium heat, saute the shallots and garlic until golden brown.
Combine the shallots and garlic with the ricotta, parm, dill, and zest of 1 lemon. When zesting your lemon, stop before you hit the white. Once you get to the white, it begins to get bitter. Just shave the first few layers of yellow.
After you mix everything together, add your eggs and mix again.
Then head over to your zucchini. When you cook with vegetables, things can get really watery and soggy if you don’t squeeze some of the liquid out. Gather the ends of your cheese cloth or dish rag, and ring out the water. I did this multiple times and even enlisted Jaryd’s help for a few squeezes.
I squeeze whatever water I can out. You can twist it, press it, pinch it, crunch it, crush it, jam it, or squash it. If water is coming out, you’re doing it right. I do this a couple times. You could even try sitting on it, but you might have to change your pants. Then add the zucchini to the rest of the ingredients and mix it on up.
Then fill your mini muffin tins!
Cook for 25 minutes. Take the muffins out and add a crumble or two of goat cheese to the top. I use this honey goat cheese which I have discussed in this post.
Then pop those yummy bites in the oven for another 15-20 minutes.
Before you take them out, use a butter knife to gently skim around the edges. This will allow you to get them out easier. You can also brush the top of the muffins with some olive oil if you so desire. Allow them to cool a bit on a rack, but not too long though because these are best served warm!
I would also proudly like to announce that these got a thumbs up from our picky eater. That, my friends, is quite the accomplishment.
- 2 medium zucchinis, grated (I've used up to 4 small zucchinis)
- 1 t. sea salt
- 2 shallots, chopped
- 2 garlic cloves, pressed
- 1 T. coconut oil
- 2 1/2 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese
- zest of 1 lemon
- 1/4 cup fresh dill, chopped
- 2 large eggs
- 2 oz. goat cheese, crumbled (I'm telling you, the honey is where it's at).
- drizzle of olive oil
- Preheat oven to 350 degrees.
- Grease your mini muffin tins.
- In a strainer, toss the shredded zucchini with salt and let sit for 10 minutes. Sqeeze moisture out.
- In a pan, over medium heat, saute the shallots and garlic in the coconut oil until golden brown.
- Combine ricotta, parm, shallots, garlic, dill, and lemon zest. Stir in eggs and combine well.
- Stir in zucchini.
- Fill tins and bake for 25 minutes. Take out and sprinkle goat cheese on top. Bake for another 15-20 minutes.
- Brush the top of the muffins with olive oil if desired.