Best 4 Cheddar Zucchini Puff From Better Homes Gardens Recipes
Are you looking for a quick and easy side dish that's both delicious and nutritious? Look no further than cheddar zucchini puffs! Made with grated zucchini, shredded cheddar cheese, and a few pantry staples, these fluffy morsels are a great way to use up leftover zucchini and make a tasty addition to any meal. Whether you're serving them as a side dish with chicken or fish, or as a vegetarian main course, these cheddar zucchini puffs are sure to be a hit with the whole family.
Check out the recipes below so you can choose the best recipe for yourself!
CHEDDAR-ZUCCHINI PUFF (FROM BETTER HOMES & GARDENS)
This is one way I like to eat zucchini. It's from the Better Homes & Gardens cook book. I often use half zucchini and half yellow crookneck squash and Ritz for the cracker crumbs.
Provided by AngieME
Categories < 60 Mins
Time 50m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
- In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
- In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.
ZUCCHINI AND CHEDDAR PUFFS
Make and share this Zucchini and Cheddar Puffs recipe from Food.com.
Provided by KlynnPadilla
Categories Lunch/Snacks
Time 30m
Yield 24 puffs
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Bring water and butter to a boil in a medium saucepan; lower heat and add flour, chile powder and garlic salt. Stir vigorously and continue cooking over low heat about 1 minute, until the mixture forms a ball.
- Beat egg substitute into flour mixture until smooth, then stir in cheese and zucchini.
- Drop by tablespoonfuls onto a baking sheet sprayed with cooking spray. Bake at 400 for 20-25 minutes, until puffed and golden.
Nutrition Facts : Calories 39.3, Fat 1.7, SaturatedFat 0.9, Cholesterol 3.9, Sodium 28.8, Carbohydrate 4.1, Fiber 0.2, Sugar 0.1, Protein 1.8
CHEDDAR ZUCCHINI WEDGES
In Camano Island, Washington, Vevie Clarke stirs together biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread. The golden wedges look as appealing as they taste.
Provided by Taste of Home
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds. , Transfer to a greased 9-in. round baking pan. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 1 minute before cutting into wedges. Remove to wire rack to cool.
Nutrition Facts : Calories 368 calories, Fat 24g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 644mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
ZUCCHINI PUFFS
A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
Provided by Anna B
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
- Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
- Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.8 g, Cholesterol 62 mg, Fat 21 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 405.7 mg, Sugar 1.7 g
Tips:
- Grate the zucchini using the large holes of a box grater. This will help prevent the zucchini from releasing too much moisture and making the batter too wet.
- Squeeze the grated zucchini in a colander to remove excess moisture. This will also help to prevent the batter from becoming too wet.
- Use a large bowl to mix the batter. This will give you plenty of room to stir all of the ingredients together.
- Be sure to grease the muffin tins before filling them with batter. This will help the puffs to come out of the tins easily.
- Bake the puffs until they are golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Cheddar zucchini puffs are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be served as a side dish. The combination of cheddar cheese, zucchini, and cornmeal gives these puffs a unique flavor and texture that is sure to please everyone. So next time you are looking for a quick and easy recipe, give these cheddar zucchini puffs a try.
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