Zucchini Puffs or Zucchini Mini Muffins -Side Dish (or Football Snack?)

If you're like me and grew the ~little zucchini plant that could~ this year... You might want to try these Zucchini Puffs. They are a nice bread substitute for dinner, or could be a game day (or any day) treat. May I suggest adding a marinara type dipping sauce if trying to serve zucchini as a football party snack though... Just sayin' :@) They are another variation of the Pepperoni Pizza Puffs I made way back in 2013. The recipe calls for 1 C of shredded zucchini which makes approximately 20-24 mini muffins. So adjust accordingly for your crowd, or zucchini surplus...

Yep, August 31st and I'm still getting zucchini!!!

Although I will say, everyone else isn't as excited about that as I am:@)

Two more excellent variations:

Buffalo Chicken Mini Muffins and Pepperoni Pizza Puffs

Zucchini Puffs or Zucchini Mini Snack Muffins

3/4 C A/P flour
3/4 tsp baking powder
2 tsp Italian Seasoning
1/4 tsp garlic powder

hearty pinch of salt, or seasoned salt -I used Lawry's Seasoned Salt
3/4 C milk
1 egg, lightly beaten

1 C shredded zucchini, wrung out in dish towel to remove excess water
1 C shredded cheddar cheese
Optional: Grated Parmesan for sprinkling on top

Optional: Marinara or Spaghetti Sauce for dipping

1. Grease a 24 cup mini-muffin pan-I used Aldi's Baker's Joy.
2. Mix first 5 ingredients in large bowl.
3. Mix milk and egg, add to dry ingredients, mix.
4. Stir in the zucchini and cheese.
5. Let sit for 5 minutes.
6. Fill muffin cups 3/4 full.
7. Sprinkle parmesan cheese on top of batter if using.
8. Bake at 375 degrees until puffed and golden, 20-25 minutes.
9. Serve with sauce for dipping if desired, but it's really not necessary.
10. Makes approximately 20-24.

Eat well and have a happy day:@)

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