Looking for a creative and delicious way to use up summer zucchini? You've come to the right place! These Mini Zucchini and Cheese Casseroles are a fantastic treat for any time of day. In Eastern Europe, a "zapekanka" is a beloved baked dish, a true comfort food that can be sweet or savory. This recipe gives the classic a modern twist, creating perfectly portioned savory muffins that are bursting with cheesy goodness. They are incredibly easy to make, wonderfully moist, and packed with flavor. Perfect for a hearty breakfast, a light lunch, or a healthy snack on the go!
Mini zucchini and cheese casseroles
Ingredients for Mini Zucchini and Cheese Casseroles
- 500 g zucchini
- 2 large chicken eggs
- 100 g hard cheese (like cheddar or parmesan)
- 50 g quick-cooking oats
- 80 g onion
- 50 g all-purpose flour
- 0.5 teaspoon baking powder
- 20 g vegetable oil
- salt to taste
How to Make Mini Zucchini and Cheese Casseroles
Cut the zucchini and scoop out the pulp and seeds with a spoon.
Grate the peeled zucchini on a coarse grater.
Crack large chicken eggs.
Cut the zucchini in half and use a spoon to scoop out the pulp and seeds. Peel the skin with a vegetable peeler. If you are using young zucchini, you don’t need to peel them, and their seeds are usually undeveloped.
Grate the peeled zucchini on a coarse grater.
Crack the large chicken eggs into the bowl. Eggs bind the ingredients together and add moisture, protein, and fat, making them essential for a good casserole!
Grate the hard cheese on a fine grater.
Grate the hard cheese on a fine grater. Add the grated cheese to the batter.
Add quick-cooking oats.
Finely dice the onion.
Mix the all-purpose flour with baking powder.
Add the quick-cooking oats. Season with salt to taste and mix. The salt will help draw out moisture from the zucchini, which the oats will absorb.
Finely dice the onion. Add the diced onion to the batter.
Combine the all-purpose flour with the baking powder. Add the flour mixture to the other ingredients.
Pour in olive or vegetable oil.
Pour in the olive or vegetable oil. You can use any oil you have on hand, whether it’s cold-pressed or refined.
Thoroughly mix the batter for our mini casseroles.
Spoon equal portions of the batter into the molds, filling them almost to the top.
Bake for 18-20 minutes until light golden brown.
Thoroughly mix the batter for our mini casseroles. Let it rest for 5-10 minutes. Meanwhile, preheat the oven to 180°C (350°F).
Grease or spray the silicone molds with vegetable oil. Spoon equal portions of the batter into the molds, filling them almost to the top. Leave about half a centimeter (about 1/4 inch) of space for them to rise.
Place the mini casseroles in the preheated oven on the middle rack. Bake for 18-20 minutes until light golden brown. You can turn on the broiler (or grill function) for a couple of minutes at the end to get a crispier top. If you are using a gas oven, place the molds on a thick baking sheet. If possible, place a ceramic tile on the rack underneath to prevent the bottoms from burning. The tile and thick metal help distribute the heat evenly.
Serve the mini zucchini and cheese casseroles hot with tea or coffee.
Serve the mini zucchini and cheese casseroles hot with tea or coffee.
And there you have it—delightful mini casseroles ready to be enjoyed! These little bites are best served warm, perhaps with a dollop of sour cream or a simple yogurt-dill sauce for an extra touch of freshness. Don't hesitate to get creative with this recipe! You can add other vegetables like grated carrots or bell peppers, or experiment with different cheeses like feta or mozzarella. We hope these Mini Zucchini and Cheese Zapekanki bring a taste of comfort and warmth to your table. Enjoy your cooking!
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