Preheat the oven to 400°F. Lightly grease the insides of six muffin cups in a muffin pan with a paper towel and cooking oil.
Peel and shred the zucchini using a cheese grater. Wrap the zucchini in a kitchen towel and squeeze out as much excess juice as possible. Set aside.
In a large bowl, beat 2 eggs with a fork. Next, add in 2 cups of squeezed shredded zucchini, ½ cup diced onion, ½ cup rolled oats (or breadcrumbs), ¼ cup shredded cheddar cheese, ¼ cup grated parmesan cheese, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning and ½ tsp ground black pepper.
Mix everything together, then let it sit 10 minutes so the oats can absorb the liquid.
Divide the batter into the six greased muffin cups. Bake for 16-18 minutes, or until the edges turn golden brown. Let cool for 5 minutes, then serve and enjoy!
Recipe Notes:
Be sure to squeeze out as much liquid from shredded zucchini as possible. I prefer to use an old cotton kitchen towel for this step. Sometimes vegetables can stain the fabric, so keep one just for this use.
Don’t forget to grease the muffin pan before adding the zucchini batter. This will ensure they can be removed easily. You can also use muffin liners if preferred.
We used a shaker of parmesan cheese. This style tends to be a bit saltier. If you prefer a less salty taste, try freshly grated parmesan cheese.
Chop the onion very small so that the batter sticks together and the muffins don’t fall apart while baking.
Leftovers will store in an airtight container for up to 1 week.
These zucchini bites can also be frozen. I prefer to wrap each in parchment paper or plastic wrap and then place them in a large freezer bag. This helps to prevent freezer burn.