Cheesy Zucchini Bites

Ingredients

• 2 pounds of zucchini, grated
• 1/2 teaspoon salt
• 1/4 cup mayonnaise
• 3 eggs
• 3/4 cup diced fresh bread, without crust
• 1/2 cup minced green onions, including green parts
• 2 cloves garlic, minced, about 2 teaspoons
• 1 1/2 teaspoons grated lemon zest
• 1/4 teaspoon minced fresh rosemary
• 1/2 cup grated cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 2 teaspoons of olive oil to coat mini muffin tins

Directions

1. Toss the grated zucchini with 1/2 teaspoon of salt, then set it in a colander in the sink or over a bowl. Leave it there to shed its extra liquid for 30 minutes to an hour.
2. Once it has drained for at least 30 minutes, get in there with clean hands and press the zucchini firmly against the colander to push out more water. Wrap it in double layered sturdy paper towels or a clean tea towel, then squeeze again until you have worked out even more moisture.
3. As the zucchini drains, whisk the mayonnaise and eggs in a large bowl until the mixture is smooth. Stir in the bread, green onions, garlic, lemon zest, rosemary, grated cheddar, Parmesan, and black pepper, then let the bowl sit while the zucchini finishes draining so the bread can soften and break down.
4. Brush the wells of 2 mini-muffin tins with olive oil. Heat the oven to 350 degrees F.
5. Add the drained, squeezed zucchini to the egg mixture and stir until it is spread evenly through the batter. Spoon it into the mini-muffin wells, using about a heaping tablespoon for each one.
6. Bake at 350 degrees F for 25 minutes.
7. Let the bites rest in the pans for 5 minutes, then slide a knife around their edges to loosen them. Transfer them to a rack to cool a bit more.
8. Eat them warm, or let them come to room temperature before chilling or freezing to reheat later.