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4 from 1 vote

Zucchini Parmesan Bites

Course Appetizer


  • 1 cup zucchini (grated and packed)
  • 1 egg white
  • 1/8 cup flour (gluten free flour works)
  • 1/4 cup low-fat mozzarella cheese (grated)
  • 1/4 cup grated parmesan cheese
  • 1 1/2 tsp Sweet Basil olive oil
  • 1 tbsp FRENCH PANTRY Rosemary, Basil & Thyme Herb blend
  • 1/2 cup low fat sour cream (or Greek yogurt)
  • 1 bunch chives (chopped)


  • Preheat oven to 400°F degrees. Place the Flexipan Mini Tartlet Tray on the Perforated Baking Sheet and set aside.
  • Combine zucchini, egg white, flour, Mozzarella cheese, Parmesan cheese, basil pepper and olive oil in the Mixing Bowl. Place 1 teaspoon of zucchini mixture into each hole on the tray.
  • Bake for 10 to 15 minutes until browned on top. Remove from oven and allow to cool for 10 minutes.
  • Place sour cream into the Pastry Bag fit with a decorative tip. Pipe desired amount onto each tart. Cut chives into small pieces using the Kitchen Scissors and sprinkle over each tart.