It's high zucchini season around here, which means that it's time for zucchini bread and zucchini fritters. But instead of fussing with hot oil (which is even trickier with a toddler underfoot), try baking them the easy way in a muffin tin.
We've been getting extra zucchini from our weekly CSA box and to ensure that we're not living on zucchini-enhanced baked goods, I've been making savory "fritters" with them. This idea is really popular around this time of year because it's an easy way to use a lot of zucchini and they taste delicious—but I don't love pan frying because I feel like things inevitably fall apart. To solve that problem, and to make this recipe idea easier to make while holding a little one, I came up with a method that uses a muffin tin. It's so easy!
We like these warm out of the oven with a little ketchup or salsa, though they are also good at room temperature. They are satisfying, yet light, so they make for a wonderful late summer meal. And since they are so easy to pick up and hold, and have a soft interior, they are a perfect toddler food. (The cheese doesn't hurt either!)
Each fritter has some protein from the egg and cheese, calcium from the cheese, and a toddler-size serving of vegetables.
- 1 cup shredded zucchini, squeezed dry and packed into the cup (about 3 small zucchini)
- 1 egg
- 1/3 cup shredded cheddar cheese
- 1/3 cup gluten-free flour blend or whole-wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin. Roll up zucchini and press to remove all excess moisture.
- Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine. Fill prepared muffin cups about half full, packing each one tightly. Bake for 20-22 minutes or until the edges and tops are lightly golden brown. Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.
Use shredded Gouda or mozzarella cheese instead of the cheddar.
Add a pinch of cayenne pepper for a hint of spice.
Add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.