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Zucchini Puffs

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.

a top down image of a plate full of freshly baked zucchini puffs

The Ingredients

  • grated zucchini
  • garlic
  • onions
  • cheese
  • milk
  • eggs
  • flour, baking powder
  • spices
a top down image of a wire baking rack full of freshly baked zucchini puffs

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!

a top down image of a wire baking rack full of freshly baked zucchini puffs

Serving Suggestion:

These Zucchini Puffs are excellent served alongside salmonbarbecued 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.

Print

Zucchini Puffs

a top down image of a wire baking rack full of freshly baked zucchini puffs

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.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 18 puffs 1x
  • Category: Side Dish
  • Method: Oven

Ingredients

Units Scale
  • 2 cups grated zucchini, squeeze out extra moisture
  • 1 clove garlic, minced
  • 2 tbsp minced onion
  • 1 cup grated mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 2 large eggs
  • 1 1/2 cups milk (2% or whole milk)
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp seasoning salt (like Lowry’s or Hy’s
  • 1/8 tsp fresh ground pepper

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Using a box grater, grate 2 cups zucchini. Set aside.
  3. Mince the garlic. Mince the onion. Set aside.
  4. Grate the mozzarella cheese. Set aside.
  5. In a large bowl whisk together the eggs and milk.
  6. In a separate bowl mix the flour, baking powder, oregano, seasoning salt and pepper.
  7. Add the flour mixture to the milk and egg mixture. Combine.
  8. Now back to the zucchini. At this point, squeeze any extra moisture out of the grated zucchini. You can do with with your hands or between a tea towel.
  9. Add the shredded zucchini to a bowl and stir in the garlic, onion and grated cheeses.
  10. Now add the batter to the zucchini mixture and combine.
  11. Prepare 2 muffin pans (this recipe makes 18 puffs), by spraying 18 cups with an oil spray. See tips above for using either a silicone tin or metal muffin tin. For the open tins with no batter, you can fill those 1/4 full with water.
  12. Divide the batter evenly between the 18 greased cups.
  13. Bake for 45 – 50 minutes. When they are done, the puffs should look puffy and the cheese golden.
  14. Remove the puffs from the pans and place on a wire cooling rack.
  15. Serve immediately.

Keywords: zucchini puffs, zucchini puff recipe, easy zucchini puffs

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