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Zucchini Cheese Bites

Zucchini Cheese Bites

Last week I had the opportunity to present a food demo at the Floral & Hardy Garden Center in Skippack Village, a quaint town whose main strip hosts assorted attractive businesses and serves thousands at their ongoing seasonal festivals.

End of Summer Veggies and Herbs Demo at Floral and Hardy in Skippack

Here is a photo of some of our attendees taken by Chris Sinotte the evening’s superstar coordinator and marketing leader! In addition to my longtime friend Karen in the center who attended with a few of the Chestnut Hill Garden Club members, we also enjoyed the company of individuals of the Norristown Garden Club, and the Reading Pennsylvania Heartland Herb Society.

zucchini

The theme of the evening cooking event was ‘using up the end of summer garden veggies and herbs.’ It was quite a wonderful time and I must mention the crowd included a bunch of all super nice and engagingly fun- interactive women from throughout the area (along with 10-year-old Gaby.) Gaby who loves cooking arrived in a Mother-Daughter night out and was quickly enlisted as the evening assistant. I think everyone would agree she did a very good job!

scallions

Our evening appetizer preparation included that vegetable we seem to annually have the greatest abundance of at summers end, zucchini. Everyone loved the Zucchini Cheese Bites so I wanted to share them with you today. Serve them alone or with a bit of ranch dip, either way, they are quite tasty to enjoy while using up your end of summer abundance.

Zucchini Cheese Bites

Zucchini Cheese Bites

Ingredients

  • Spray cooking oil for greasing parchment paper
  • 2 large eggs, lightly beaten
  • 3 shakes garlic powder
  • 2 pinches coarse kosher salt
  • Few grinds black pepper
  • Small pinch dry mustard
  • 2 scallions, finely chopped
  • 1 ½ cups packed shredded zucchini, drained and dried of moisture with paper toweling
  • ½ cup shredded yellow cheddar cheese
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons Bisquick
  • ½ cup panko bread crumbs, plus more if needed

Instructions

  1. Preheat oven to 375 degrees. Measure parchment paper to fit a baking sheet. Spray parchment with cooking oil, set aside.
  2. Mix together the eggs, garlic powder, salt, pepper, dry mustard and scallions. Fold in the zucchini to fully coat. Stir in the cheddar cheese, Parmesan cheese, and Bisquick. Add in a little more panko bread crumbs if needed. Drop by tablespoons onto greased parchment paper. Bake around fifteen minutes or longer until zucchini bite edges are golden and slightly firm. Remove from oven and let set for a few minutes before serving hot. Serve with Ranch style dipping sauce.
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4 Comments

  1. Meredith
    Posted August 30, 2018 at 2:11 pm | Permalink

    Yummy! Looks like a fun demo Peg!

  2. MARY H HIRSCH
    Posted September 5, 2018 at 10:17 pm | Permalink

    Hey, this looks like fun. The “Bite” looks delicious and I actually have Bisquick in the pantry.

    • Posted September 6, 2018 at 9:59 am | Permalink

      Hi Mary, Thanks much. Hope all is well and with friends around you! I really enjoy these little bites as does everyone that tastes them.
      They are mildly flavored so as I keep making them I may begin incorporating some hot sauce or spice and kick it up for an alternative version, but for now, everyone loves them just as they are!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.