Primavera Potato Bites
These fun appetizers combine a warm vegetable filling with crisp potato cups to make any occasion festive.
- 4 oz (125 g) fresh Parmersan cheese, grated, divided
- 1 1/4 cups (300 mL) instant mashed potato flakes
- 2/3 cup (150 mL) hot water
- 2 tbsp (30 mL) melted butter
- 1 egg, lightly beaten
- 1/2 tsp (2 mL) salt, divided
- 1/2 tsp (2 mL) coarsely ground black pepper, divided
- 1 medium zucchini
- 1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
- 3 tbsp (45 mL) mayonnaise
- 2 garlic cloves, pressed
Preheat oven to 425°F (220°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Grate cheese using Microplane® Adjustable Fine Grater. Combine potato flakes and water in Classic Batter Bowl; mix well with Small Mix N Scraper®. Add half of the cheese, butter, egg and 1/4 tsp (1 mL) each of the salt and black pepper; mix until well blended. Using Adjustable Measuring Spoon, divide potato mixture evenly among cups of pan. Press tops of potato mixture with lightly floured Mini-Tart Shaper to make indentations; bake 12-14 minutes or until edges of cups are golden brown.
Meanwhile, for filling, chop zucchini with Food Chopper to measure 1 1/4 cups (300 mL) (see Cook's Tip). Finely chop tomatoes with Utility Knife. Combine zucchini, tomatoes, mayonnaise, garlic pressed with Garlic Press and remaining cheese, salt and black pepper in clean batter bowl; mix well.
Remove pan from oven to Stackable Cooling Rack. Divide filling evenly among cups. Bake 5-7 minutes or until cheese is melted and edges of cups are deep golden brown.
- 24 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 3 g, Protein 2 g, Sodium 150 mg, Fiber 0 g
Chopping zucchini too finely can cause the filling to become wet. For best results, chopped zucchini should measure about 1/4 in. (6 mm).