Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

Makes: 30 patties

Serves: 10

Prep time: 20 mins

Cook time: 25 mins

Ingredients

• 3 medium/large zucchini, grated *about 4 cups
• 1 large carrot, grated
• 3 eggs, whisked
• 2 cups (500 mL) grated cheese
• 1 cup (250 mL) cornmeal
• ¾ tsp (3.75 mL) salt

Method

1. Preheat oven to 350°F and line two baking sheets with parchment paper, set aside.
2. Grate zucchini and carrot and place in a fine mesh strainer, over a bowl. Sprinkle with ¼ tsp salt and mix around. Allow to sit for 10-15 minutes, and liquid will drain out from the zucchini.
3. After 15 minutes, taking a handful of the zucchini mixture at a time, squeeze out any excess liquid (there will be a lot), discard the liquid and place the zucchini in a dry bowl. Repeat with remaining zucchini.
4. Add all ingredients into the bowl with the drained and mix until combined. Form into patties (about 2 tbsp) and place onto prepared baking sheets.
5. Bake in preheated oven for 20-25 minutes, flipping halfway through. They will be lightly browned.
6. Allow to cool and store in an airtight container in the fridge for up to 4 days. These freeze very well too, so make a double batch if you have a ton of zucchini!

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