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Zucchini Puffs

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

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.

Find it online: https://aprettylifeinthesuburbs.com/zucchini-puffs/