2cupsfinely grated sharp cheddar or cheddar blend cheesedivided
3/4cuppanko breadcrumbsWhole wheat or plain
1/3cupfinely chopped sweet onion
1/4cupgrated Parmesan cheese
Sour Cream or plain Greek yogurt for serving
2Tbspchopped fresh chives
Preheat the oven to 425°F. Spray the openings of 2 (24) cup mini muffin tins with cooking spray. Set aside.
Finely grate the zucchini then twist in a kitchen towel or cheese cloth until all moisture is removed. Measure AFTER drying. Set aside.
In a medium-size mixing bowl, whisk together the cream cheese, butter, eggs, garlic salt, black pepper and hot sauce, if using. Whisk by hand until smooth.
Add the zucchini, 1 cup cheese, panko, onion and Parmesan. Mix until fully combined.
Using a tsp or 1-oz ice cream scoop divide evenly between the muffins tins. Sprinkle the tops with the remaining cheese.
Bake for 12-14 minutes until golden. Cool in the pan for 5 minutes then remove to a platter.
Serve warm or at room temperature with a dollop of sour cream or plain Greek yogurt and chopped chives.
To prepare in advance, make, bake and cool thoroughly then freeze. To reheat, preheat the oven to 375°F. Arrange frozen zucchini bites on a parchment lined baking sheet and bake for 6-8 minutes or until heated through.