Zucchini ovaries, I mean bites.

zucchinibitesIt's August. And for those of us participating in a Community Supported Agriculture Share or a CSA, ya know what time it is? It's Zucchini time! Or Corguette time if you are my mom! Or Summer Squash time if that's how you roll.

Either way, green or yellow, there is no shortage of zucchinis this time of year.

(Random and odd veggie fact for you. The zucchini is actually an immature fruit. That's right. It's the swollen ovary of the zucchini flower. For real!)

The zucchini is good for providing manganese, folate and vitamin A. And of course, ample recipe inspiration in the summer.

You've heard the joke about how people in New England lock their doors in the summertime, right? Well if not, farmers looking to get rid of all their extra zucchini, will place piles of them into unlocked cars of unsuspecting people!

So earlier this week, I was staring down a growing army of zucchini in my fridge. Something had to be done with them. And I was looking for something different than zucchini bread (although delish!) or to cut them up and eat them in a stir-fy.

Nope, I wanted something I had never done before.  Zucchini bites it was!

Zucchini Bites 2cups finely shredded zucchini, water squeezed out 2 eggs 1/2 cup of whole grain bread crumbs 1/2 cup nutritional yeast 1/2 red bell pepper finely diced 1/4 cup onion finely diced 4-6 basil leaves, chopped salt + pepper

Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.

Squeeze as much water out of the zucchini as you can, otherwise it will become soggy.  Place everything in a mixing bowl and either stir with a spoon, or you can use your hand and give it a few good squeezes through your fingers to get it all nice and mixed up.

Using a tablespoon, scoop mixture into prepared pan and bake for about 15-18 minutes or until slightly golden. Remove to a cooling rack and cool completely.  Enjoy!

Thanks to Sweet Lovin' in the Kitchen for the recipe inspiration.