By This Easy Zucchini Puffs balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Easy Zucchini Puffs captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Easy Zucchini Puffs becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3/4 cup flour
3/4 teaspoon baking powder
2 teaspoons Italian seasoning
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese
1 cup zucchini, grated
PREPARATION STEPS
1
Begin by preparing the zucchini
After grating the zucchini, wrap it in a clean kitchen towel and squeeze out the excess water
Be sure to do this over the sink or a bowl to catch the water.
Preheat your oven to 375 degrees Fahrenheit and grease mini muffin pans with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, and Italian seasoning until well combined.
In another bowl, beat the egg and milk together. Then, add this mixture to the dry ingredients and stir until fully combined.
Fold in the shredded zucchini and cheddar cheese until evenly distributed throughout the batter.
Spoon the batter into the prepared mini muffin pans, filling each cup almost to the top.
Bake in the preheated oven for about 20 minutes or until the puffs are golden brown and a toothpick inserted into the center comes out clean.
Once done, remove the puffs from the oven and allow them to cool slightly before serving.
Serve the zucchini puffs warm as a delicious appetizer or snack. Enjoy!
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 24
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
