A few months back a developed a recipe for Cheesy Quinoa Eggs Bites. I shared it on my Instagram and it was well received. My daughter really liked them too which is why I posted it. However, I felt like there was something missing from this recipe.
Some of my followers asked me what they could use to substitute the cheese with. Some asked me if I had any dairy-free cheese suggestions. Others asked me what other ingredients could be used instead. Since I had been wondering how I could tweak this recipe I decided I would add a veggie to it for added nutrition.
Since the common concern seemed to be the cheese I decided to just leave it out all together for this version. I opted for zucchini as the vegetable I would add to this new recipe. I thought it would go great with the quinoa and eggs. Zucchini is also very easy to shred making it a quick recipe to put together.
I call this new version Zucchini Quinoa Bites. These are super delicious and not only they have the added nutrition from the zucchini they’re also dairy-free this time around. So for those of you who need an allergy friendly recipe for your little ones this one is a perfect one. These bites make a healthy and nutritious finger food great for your BLW babies or toddlers. They can also be great to make in advance for school lunches. They’re perfect for any occasion and absolutely delicious. You sure won’t be disappointed with this recipe!
Zucchini Quinoa Bites
- 1 cup shredded zucchini
- 1 1/2 cup cooked quinoa
- 4 eggs beaten
- 1/2 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- salt & pepper to taste
Preheat oven at 350 degrees.
In a bowl combine shredded zucchini and cooked Quinoa.
Add garlic powder, oregano, parsley, salt and pepper. Mix well.
Stir in beaten eggs and make sure everything is evenly blended.
Scoop into greased mini muffin tin.
Bake for 18-20 minutes or until tooth pick comes out dry.