Cheesy egg veggie bites

Ingredients

• 3 medium/large zucchini, grated (about 4 cups)
• 3 eggs, whisked
• 2 cups (500 mL) light cheddar cheese, grated
• ½ cup (125 mL) cornmeal, finely ground

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper, set aside.
2. Grate zucchini and place in a fine mesh strainer over a large bowl for 10-15 minutes to draw moisture out. Using a clean dish towel, squeeze out any excess liquid (you will likely have to do this in 2-3 batches). A lot of liquid should come out.
3. In a mixing bowl, add all ingredients and mix until well combined. Form into patties (about 2 tbsp each) and place onto prepared baking sheets.
4. Bake in preheated oven for 20-25 minutes, flipping halfway through. They will be lightly browned.
5. Allow to cool and store in an airtight container in the fridge for up to 4 days. These freeze well too, so make a double batch if you have a ton of zucchini!

Tip: It’s best to form the patties right away after mixing and bake both baking sheets at the same time, or they will begin to leach out excess moisture and it will get a little messy. If this does happen, you can add in extra cornmeal or flour to absorb the liquid.

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