These Zucchini Puffs are easy to make and a perfect recipe for fresh zucchini. They’re kind of like a savoury cheesy zucchini popover. Delicious.
If you’re looking for a delicious and easy recipe idea for zucchini, these Zucchini Puffs are it! You can have a batch of 18 ready and on your table in about 1 hour. They’re delicious served as a side dish, packable for lunches, or grab-and-go snacks, or even as an appetizer. They freeze well too so you can have them ready to go for busy days.
About these Zucchini Puffs:
It’s hard to describe these zucchini puffs, but the best way I can is, they’re like a savoury cheesy zucchini popover without the hollow centre. They’re perfectly cheesy and dense. We love them warm, smothered in butter!
These Zucchini Puffs are excellent served alongside salmon, barbecued chicken and ribs, or really any roasted or barbecued meat. I also really enjoy them as a light lunch with a side salad, or as snack. You can serve them warm with butter, or with a dipping sauce like sour cream, ranch dressing, salsa, spaghetti sauce…anything goes!
Zucchini Puffs Recipe Tips
- ZUCCHINI: This recipe is for 2 cups grated fresh zucchini (about 1 medium zucchini). Make sure to squeeze out as much liquid as you can. You can use your hands to squeeze, or a tea towel or even by pressing the shredded zucchini down into a colander.
- CHEESE: Most types of cheese will work for this: mozzarella, cheddar cheese, marble, Monterey Jack, Swiss, or Gruyere cheese. Use a flavourful cheese.
- MILK: Use 2% or whole milk.
- ONIONS: You can use diced sweet onion, red onion, chopped green onions.
- LEFTOVERS: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Then just reheat in the microwave.
- FREEZING: These freeze well. Keep in an airtight container or ziplock bag in the freezer for up to 3 months.
A note about the Baking Pans:
This recipe makes 18 zucchini puffs so you will need to prepare 2 muffin pans by spraying 18 muffin cups with an oil spray (for the tins with no batter, fill those 1/4 full with water).
You can use either a silicone pan or metal muffin tin. Please note that each type of pan produces slightly different results, nothing major, and both delicious. I have found that the puffs in the silicone pans take about 5 or so minutes longer to bake (so about 50 minutes). And the metal tins take about 45 minutes. The metal tins also result in a more crunchy crust.
Just make sure to PREPARE both type of pans by spraying them with oil first, before adding the batter. This ensures that they come out of the pan easily.
Have a delicious day!