4 small or 2 large zucchini, shredded
3/4 cup mozzarella, shredded
3/4 cup artichokes, marinated
1/2 cup Italian bread crumbs
2 bread slices, cubed
1. Peel zucchini and then shredded. Place shredded zucchini onto two paper towels and
leave them sitting there for 20 minutes or so for the excess water to drain.
2. Oven to 400 degrees.
3. Grease 3 mini muffins pans with shortening spray.
4, Mix together all ingredients well.
5. Scoop zucchini artichoke mixture by teaspoonfuls filling a muffin cup. Push down
to fill the cup evenly until all muffin cups are filled. Makes about 36 bites.
6. Bake 18 to 22 minutes or until tops are golden brown.
7. Enjoy – Taking a bite of zucchini and artichoke is a bite of delicious!
If you’re a cook and a crafter like me, you probably spend a lot of time scouring the Internet to check out what other folks of like mind are into. I’ve checked out hundreds of sites, some are fascinating….some, not so much. A few months ago, I noticed that Somebody’s Mom was getting all these hits from a site called Pinterest. It seems a Pinterest member pinned my shrimp scampi photo from Somebody’s Mom onto the Pinterest site. I was intrigued, started to investigate, and am now totally hooked. I love this site!
The “pins” are constantly changing on this online bulletin board, keeping it full of new, fresh ideas. I haven’t figured out all the ins and outs of the website, but I created 19 boards in just 2 months and I keep adding more and more. I love sharing recipes, sayings, thoughts, gardening and crafts. The list goes on and on. I believe there is something worth pinning for each individual person’s interest.
Of course, I am pinning recipes all the time. Actually, these zucchini artichoke bites were pinned from the site. I pinned a photo labeled, “The Two Bite Club: Zucchini Tots.” I had 4 small zucchini in my refrigerator and was looking for a different way to prepare them for dinner. The original recipe from Pinterest called for zucchini, onion, egg, cheddar cheese and breadcrumbs. Well, I thought I could substitute everything but the zucchini in this recipe, and I did. While searching for the zucchini in the refrigerator, I found some shredded mozzarella cheese and leftover marinated artichokes. I decided these mini muffin pan zucchini bites would be gone in a minute if I only made 12. So, I upped the ingredients and added some real bread cubes along with breadcrumbs to absorb any liquid. The day I made them I invited my friend, Janet, to sample a bite and to give me some feedback. Janet liked the texture, flavor, and shape, but she wanted more of a kick. My daughter, Mia, who popped four in her mouth on her way out the door, and my husband thought they were good. However, I took Janet’s suggestion under consideration and started to think about some optional ingredients for this recipe. The result: consider jazzing things up by adding chopped red pepper, scallions, parmesan cheese, parsley, basil, oregano and garlic. I think the next time I make these zucchini artichoke bites, and I will be doing so very soon, I will try one or more of these add ins to enhance the flavor.
Whatever way you prepare these zucchini artichoke bites, you’re guaranteed to hear, “more please!”