ZUCCHINI FAUX POTATO BITES
I need superlatives to describe this recipe! It is going to be a staple in our household
for sure! Our family sure enjoyed these.
In the summer time with abundant zucchini coming out of gardens, we’re
always looking for lovely zucchini recipes.
This one will most likely be one you revisit as well, because most
people will enjoy these very much. I have made this recipe using chayotes as well. Awesome using either vegetable.
1 cup grated Cheddar cheese, OR (250 mL)
Monterey
Jack cheese
1/2 cup
Gluten-Free Bake Mix 2 ,OR use a combo of almond flour and (125 mL)
2 tbsp coconut flour
3 tbsp finely chopped onion (45 mL)
3 eggs
1/2 tsp
onion salt (2 mL)
1/4 tsp
salt (1 mL)
1/4 tsp
black pepper (1 mL)
1/4 tsp
garlic powder (1 mL)
1 tsp baking powder (5 mL)
2 tbsp grated Cheddar cheese, OR Monterey Jack for the tops (30 mL)
Preheat
oven to 350°F (180°C).
Using
your hands, squeeze as much liquid as possible out of the grated zucchini as
possible.
In
large bowl, combine grated zucchini, 1 cup (250 mL) Cheddar cheese, OR Monterey
Jack cheese, Gluten-Free Bake Mix 2 (or alternative) and onion.
In
small bowl, beat eggs with fork. Add
onion salt, salt, black pepper and garlic powder; beat with fork to
combine. Stir into zucchini
mixture. Place mixture in greased
nonstick muffin tray. Sprinkle tops with
remaining 2 tbsp (30 mL) grated Cheddar , OR Monterey Jack cheese.
Bake 25 to 35 minutes or until tops spring back when touched and they
are golden brown on top. Allow to cool
10 minutes before removing.
Yield: 8 faux potato bites
1 potato
bite with zucchini
133.5
calories
8.1
g protein
9.7
g fat
0.7 g fiber
2.6
g net carbs
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