Recipe #21: Zucchini Bites
Jun. 24th, 2012 01:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ladysophiekittyrecipe here
If you can't tell, I've been a bit recipe crazy these past few days. It helps that there's a bunch of stuff in the house that needs to be eaten. We were gone for a few days and when we came back we had these GIANT zucchinis. My contribution today were these zucchini bites, which according to the site is something like a mini quiche and a muffin. Personally I think they're more like a min quiche, or maybe an omelet.
The original recipe said it would make 24 mini muffins, but my eyes must have skipped the mini part. I decided to halve the recipe because 12 would be just fine for me. I took out a regular muffin pan and it filled about 6 of those maybe a little over half. I also didn't have fresh parsley in the house but I'm not a fan so I was fine going without.
I used slightly sharp white cheddar. The recipe was really simple, just a lot of peeling, grating, cutting, and stirring.
They were OK. Light and fluffy, and the cheese I chose wasn't too strong or overpowering. Next time I might add some salt or pepper, just to give it a little oomph, because they were a bit on the bland side.
Had these for lunch, along with some of my leftover cashew chicken, and it was a good meal.
If you can't tell, I've been a bit recipe crazy these past few days. It helps that there's a bunch of stuff in the house that needs to be eaten. We were gone for a few days and when we came back we had these GIANT zucchinis. My contribution today were these zucchini bites, which according to the site is something like a mini quiche and a muffin. Personally I think they're more like a min quiche, or maybe an omelet.
The original recipe said it would make 24 mini muffins, but my eyes must have skipped the mini part. I decided to halve the recipe because 12 would be just fine for me. I took out a regular muffin pan and it filled about 6 of those maybe a little over half. I also didn't have fresh parsley in the house but I'm not a fan so I was fine going without.
I used slightly sharp white cheddar. The recipe was really simple, just a lot of peeling, grating, cutting, and stirring.
They were OK. Light and fluffy, and the cheese I chose wasn't too strong or overpowering. Next time I might add some salt or pepper, just to give it a little oomph, because they were a bit on the bland side.
Had these for lunch, along with some of my leftover cashew chicken, and it was a good meal.
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no subject
Date: 2012-06-25 05:37 pm (UTC)no subject
Date: 2012-06-25 05:45 pm (UTC)