- 2 large zucchini, grated with skin (large holes of a box grater)
- 1 small onion finely chopped
- 1 medium cooked potato, peeled and grated (large holes of a box grater)
- 3 eggs
- zest of 1 lemon
- vegetable oil
- 3 tablespoons panko breadcrumbs
- 1/2 teaspoon turmeric powder
- salt and black pepper to taste
Preheat the oven to 400 degrees F and grease a 12-cup muffin tin with cooking spray.
Heat 2 tablespoons oil in a skillet over medium-high heat. Add the onion and sauté until golden. Add the grated zucchini and cook until tender and all the liquid is absorbed, about 10-12 min. Remove from heat and let slightly cool.
Place the zucchini mixture in a medium-sized bowl. Add the grated potato, eggs, breadcrumbs, lemon zest, turmeric, salt and pepper to taste. Mix well to combine.
Divide the mixture evenly into the 12 muffin pan cups.
Bake for about 22-25 minutes or until golden brown on the outside and soft inside. Let cool for 5 minutes and then run a knife around the edges of the zucchini bites to loosen them from the muffin pan. Remove from the pan and serve warm or cold.