Baked Zucchini Puffs

I know I have been busy writing about all of our recent travels and adventures. But I have also been busy cooking too. I am always in the kitchen cooking. I even resumed my cooking classes with Noah. We revamped it and changed things around a bit, but we’re still having fun together, cooking up all kinds of good stuff. I have lots of good food ideas for you too.

One of the things I recently made were some baked zucchini puffs. They were part of our nibblie try for some of our wine adventures. I paired them with some sun-dried tomato and garlic focaccia, cheese, olives, and an antipasto try. We met Bruce and Julia http://retirementrvdream.wordpress.com/ at InVintions. Julia brought some sausage bites and some bacon wrapped dates too. We never go hungry. 🙂 We all ate very well and had a great tine together, as we always do.

Zucchini Puffs

Preheat the oven to 350*F or 180*C.

Spray cooking spray into some mini muffin pans.

2 cups flour

1 tsp baking powder

1 egg

2 TBSP olive oil

1 1/4 cups milk

salt & pepper to taste

1 cup grated cheese of your choice

1 zucchini, shredded

1 TBSP garlic

1 shallot, chopped fine

chopped parsley

Mix the dry ingredients, the zucchini and cheese together and set aside. Whisk the egg, milk and olive oil together. then add too the flour and zucchini mixture. Fold in until everything is moist and blended together.

Fill the mini muffin cups with the batter and bake for about 20-30 minutes, or until they are golden brown and puffed up. Allow them to cool slightly, then pop them out of the pan. Serve warm and enjoy.

These were a big hit, and are good for any time and any occasion. They are also super easy to make. They are so light and fluffy, I bet you can’t stop at just one either. 🙂

These last few weeks have been super busy. As soon as we got home from, both our big vacation and then a smaller vacation to Hays, KS, we just hit the ground running. There was SOOOOO MUCH going on. But we still had to eat, which means I have been cooking all along. I was trying to give you my trip information and details. I never want to overwhelm you or bore you with too many posts. So I try to spread things out a bit. Have no fear though, I have plenty to share. There are plenty of good things, both from my kitchen and other things as well, coming your way. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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