Boistfort Valley Farm
Community Supported Recipe Box

Zucchini Bites

Allison emailed me this week with a link to her blog. I copied the recipe below directly from her page. I think that we would all do well to keep an eye on this woman -- she has some great recipes to share! I'm excited to try the chocolate zucchini cake.


  • 3/4 c onion, finely chopped
  • 2 slices bacon, cut into fine strips
  • 3/4 c shredded carrots
  • 3/4 c shredded zucchini
  • 1/4-1/2 c sweet-hot pickled peppers*, drained and diced (optional)
  • 2 cloves garlic, minced or pressed
  • 2 large eggs
  • 3/4 c shredded cheese
  • 1/4 c heavy cream or half & half
  • 1/2 c self-rising flour
  • Salt and freshly ground black pepper, to taste
  • Olive oil (optional)


yields: 12 muffin or 36 mini
dish: side
season: summer, fall

Grease and flour two mini- or regular muffin tins; set aside.

Fry bacon strips in a med to large heavy pan over med heat until crisp (this is where I skipped the olive oil, I just used the rendered fat from the bacon). Add onion & garlic and sauté for 2 mins. Add carrots and zucchini; sauté for another few minutes; set aside.

In a large mixing bowl, whisk eggs and cream together; add flour and whisk until well blended. Mix in cheese, pickled peppers, and bacon-vegetable mixture. Season to taste with salt & pepper; spoon mixture into muffin pans.

Bake at 350° for 12-20 minutes (if using the mini-muffin tins, check on them starting at about 12mins), or until lightly browned. Serve warm or chilled.

*I use Mama Lil's Hot Peppas (goathorn peppers in a sweet brine)

Chef's notes: I made these today. The large muffin size took at least 20 minutes, maybe a little bit more. I subbed fresh dill for the pickled peppers and that is a VERY worthy substitution. DELICIOUS!!! AW 9/1/10

by Allison Woods