Lyons Family Cookbook

Bit-O'-Zucchini Bites

1/2

small onion (2 tbsp), chopped

1

garlic clove, minced

1

Tbs

butter or margarine

1 1/2

cups

zucchini (2 small), shredded

3

eggs, slightly beaten

1 1/2

cups

Monterey Jack cheese (6 oz), shredded

3

Tbs

cornmeal

1/4

tsp

cumin seed, crushed

1/4

tsp

dried oregano, crushed

1

In a large skillet cook onion and garlic in butter or margarine till onion is tender but not brown. Add zucchini and stir about 2 minutes or till crisp-tender. Remove from heat.

2

In a large bowl, mix eggs, cheese, cornmeal, cumin, oregano, and zucchini mixture. Spoon a scant 2 tbsp of the egg mixture into individual greased 1 3/4" muffin pans. Bake in a 325° oven for 15 to 18 minutes or till set. Remove from pans. (Or, pour all the batter into a greased 8 x 8 x 2" baking pan. Bake for 20 to 25 minutes or till set. Cut in bite-size squares.) Serve hot.

3

Makes about 20-24 appetizers.

Any leftovers can be frozen and re-heated in microwave or oven.