Jalapeno Zucchini Bites
Ingredients
Jalapeno Zucchini Bites
- 2/3 cup faux flour mix see recipe below
- 2 tablespoons Melissa's Green Hatch Chile Powder
- 2 ounces Parmesan cheese grated
- 1/2 tespoon black pepper
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon fresh garlic minced
- 8 ounces zucchini grated
- 3 ounces Melissa's Perfect Sweet Onion peeled and grated
- 1 cup Monterey Jack Cheese
- 1 package Melissa's Roasted Jalapenos sliced crosswise (for the center of each bite)
Faux Flour Mix
- 1-2/3 cups almond meal "flour"
- 3/4 cup oat "flour"
- 2 tablespoons fine-shredded coconut "flour"
Instructions
Jalapeno Zucchini Bites
- In medium bowl, combine FLOUR MIX, Parmesan cheese, pepper and salt. In small bowl, whisk eggs and garlic with a fork then add to the dry ingredients and combine well. Use a food processor to grate the zucchini and onion, the transfer to strainer and press out moisture as possible. Add to the egg mixture along with the grated cheese – combine thoroughly. Spoon batter into a mini-muffin tin, press a slice of roasted jalapeno in the center of each. Bake for 25 minutes at 350°.
Faux Flour Mix
- Place all the ingredients in an airtight container and shake well to combine. Keeps for one month at room temperature.
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