Three Cheese Zucchini Bites

December 17, 2014 (last updated June 9, 2020) // 5 Comments »

This post may contain affiliate links. Please read my disclosure policy.

Flavorful Three Cheese Zucchini Bites that are low carb, gluten free, and so delicious! You’ll love these fun little quiche tarts packed with summer veggies!

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.

Note to self: schedule separate appointments.

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.

This is a recipe I have been making for years. I don’t remember where I originally learned about it, but it’s something I make for special appetizers and has gone through many tweaks and forms.

These are light and fresh and absolutely addicting! I love them for summer because I am SO on the zucchini train. These double chocolate zucchini muffins, these chocolate chip zucchini squares, and these Parmesan crusted zucchini fries are perfect for all your extra summer zuccs!!

Here we go. Let’s make some Three Cheese Zucchini Bites!!

In a strainer, toss the shredded zucchini with salt and let sit for 10 minutes. I found it easiest to shred it directly into a clean, thin dish towel for easy squeezing later.

Bring a pot of water to a boil and cook the corn for about 3 – 5 minutes. Transfer to a strainer and set aside.

In a pan, over medium heat, sauté the chopped shallots and garlic in the butter until golden brown.

In a large bowl, combine ricotta, Parmesan, lemon zest, dill, eggs and sautéd shallots and garlic.

Cut the corn off the cob and add it to the bowl and whisk to combine everything together.

Squeeze all the liquid out of the zucchini shreds in a clean, thin dish towel and fold the zucchini into the mixture.

Fill molds and sprinkle with the crumbled goat cheese. FIRST!! If you’re using regular muffin tins or mini muffin tins, you absolutely should use muffin liners! I’m obsessed with THESE liners. I used molds for these so they were like mini quiche tart bites. If you want silicone molds like me, check out these babies. I’ve been using them on repeat and really love them.

If you are using the silicon molds, place them on top of a baking sheet so you can easily pop them into the oven.

Sprinkle the top of each bite with honey goat cheese. I usually get a little log that’s right next to all the other goat cheeses. Keep an eye out for the honey flavor because it adds such a sweet and delicious flavor that really compliments the corn.

Bake for 35 – 40 minutes until golden brown on top.

Three Cheese Zucchini Bites

Author: Lindsay Grimes Freedman
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Yield: 12 1x
Diet: Gluten Free

Rate

Description

Flavorful Three Cheese Zucchini Bites that are low carb, gluten free, and so delicious! You’ll love these little quiche tarts packed with summer veggies!

Scale

Ingredients

2 large zucchinis, grated (or 4 small zucchinis)
1 teaspoon sea salt
2 ears of corn
2 large shallots, chopped
2 garlic cloves, pressed
1 tablespoon butter (ghee, coconut oil, or favorite cooking oil works)
15 oz. (about 2 cups) whole milk ricotta cheese
1/2 cup shredded Parmesan cheese
zest of 1 lemon
1/4 cup fresh dill, chopped
2 large eggs
2 oz. (about 1/4 cup) honey goat cheese, crumbled

Instructions

Preheat oven to 350F.
In a strainer, toss the shredded zucchini with salt and let sit for 10 minutes. I found it easiest to shred it directly into a clean, thin dish towel for easy squeezing later.
Bring a pot of water to a boil and cook the corn for about 3 – 5 minutes. Transfer to a strainer and set aside.
In a pan, over medium heat, sauté the shallots and garlic in the butter until golden brown.
In a large bowl, combine ricotta, Parmesan, lemon zest, dill, eggs and sautéd shallots and garlic.
Cut the corn off the cob and add it to the bowl.
Whisk to combine everything together.
Squeeze all the liquid out of the zucchini shreds in a clean, thin dish towel.
Fold the zucchini into the mixture.
Fill molds and sprinkle with the crumbled goat cheese.
Bake for 35 – 40 minutes until golden brown on top.