This is such an easy way to serve zucchini up to the kids and the whole batch is ready in under 30 minutes.
Ingredients: – Zucchini or yellow summer squash – Flour – Shredded cheese – Egg – Salt (optional) – Cumin (optional)
Grate your zucchini on a box grater. I like to grate mine into a clean kitchen towel in order to remove the moisture.
Spread onto a clean kitchen towel and roll up to absorb the excess moisture. Unroll and measure. This will help ensure the fritters bake through nicely.
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.
Place the zucchini in a medium bowl then add the rest of the ingredients to the zucchini. Stir well to combine.
You can add a pinch of cayenne pepper for a hint of spice. Or add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.
Once everything is mixed well, 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. Cut them into smaller pieces as needed for your toddler.
Store in an airtight container in the fridge for 3-5 days. Warm for about 15 seconds in the microwave to serve.