These little bites are incredible. I used onions but you could substitute grated carrots if you don’t care for onions. Easy and quick. These would be great for football gatherings too.
1 large zucchini grated
1 large egg
1/3 cup diced onion – this is where you could substitute the carrot
1/3 cup breadcrumbs
dash of salt
pepper to taste
red pepper flakes or a dash of cayenne pepper
cooking spray – I used olive oil
Heat the oven to 400. Spray mini muffin tin with the olive oil spray.
Finely grate the zucchini and drain. I placed the zucchini between paper towels and squeezed until the most of the liquid was out. Add all the other ingredients and mix thoroughly. You can add any other spices you would like. Chives and carrots have been a tasty alternative i’ve tried. Spoon in to the sprayed muffin tin and bake for about fifteen minutes or until done. They should be browned on top and mildly firm. If they aren’t cooked enough they will stick to the muffin pan. That’s it. Now don’t eat them all on the way to the table.
SAVORY ASPARAGAS PASTA
1 cup of bow tie pasta
½ chopped onion, yellow or white
1 clove of garlic, chopped finely
1 Tbsp. salt
1 Tbsp. pepper
6 stalks of asparagus tops – use the small ones and just the top half
1/8 cup heavy cream or whole milk
1 Tsp. red pepper flakes
1 Tbsp. fresh parsley, finely chopped
2 Tbsp. balsamic vinegar
¼ cup Red Wine Vinegar
1 Vegetarian Italian sausage – you can use brats or Italian sausage
Parmesan Reggiano – grated
Chop the garlic and the onion and set aside. Cook the pasta to al dente and the asparagus about three minutes. Rinse the asparagus in cold water and set aside.
In a skillet heat a couple of tablespoons of olive oil. Add the sausage, red pepper flakes, onions and garlic and cook thoroughly. Next add the red wine vinegar and the balsamic vinegar. Continue cooking over medium heat. Add the heavy cream, salt and pepper. Stir and reduce the heat to low. Cook about two or three minutes and then add the asparagus and parsley.
You can add more sausage or asparagus if you wish to this dish.
Place in to serving dish and grate Parmesan Reggiano cheese on the top. Enjoy!
To have to try this. It’s awesome.
- 2 medium zucchini, peeled and grated
- kosher salt
- 1 egg, beaten
- 1/2 cup flour
- 1/3 cup olive oil
- dash of red pepper flakes
- 1/8 teaspoon black pepper
- 1 clove minced garlic
- 1/2 teaspoon Mrs. Dash Garlic and Herb No Salt seasoning
Peel and grate the zucchini and lightly salt. Remove as much moisture with a towel or paper towel as possible. Add all the other ingredients except the oil and mix thoroughly. Heat the oil in a skillet. Drop the zucchini mixture by large spoonfuls in to the skillet of hot oil. (Watch yer self here so you don’t get burned.) Flatten slightly. Cook slowly about 6 to 8 minutes on each side to a lovely brown. Turn and repeat cooking on the other side. Drain on a paper towel. Eat up!
These are great as a side for fish or chicken or add some cheese on top and use it as a main course.