Weight Watchers Zucchini Bites Recipe with bacon, onion, carrots, eggs, heavy cream, Parmesan cheese, and flour.
A low calorie side dish with 138 calories.
2 WW Freestyle Points (Blue Plan) and 2 Smart Points.
We have more Weight Watchers Side Dish Recipes here,
and more Weight Watchers Dinner Recipes here!
Tips and Tricks
Olive Oil
Use extra virgin olive oil for a richer flavor. It enhances the taste of the bacon and onion.
Onion
Finely chop the onion to ensure it cooks evenly and blends well with the other ingredients.
Bacon
Use thick-cut bacon for a more pronounced flavor. Cook it until it is crispy for added texture.
Carrot and Zucchini
Grate the carrot and zucchini finely. This helps them blend better into the batter and ensures they cook evenly.
Cooling the Mixture
Allow the vegetable and bacon mixture to cool before adding the egg mixture. This prevents the eggs from cooking prematurely.
Parmesan Cheese
Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese often contains additives that can affect the texture.
Mixing
Mix the egg, cream, and cheese thoroughly to ensure even distribution of flavors. Season with salt and pepper to taste.
Flour
Use self-rising flour to give the muffins a light, airy texture. If you don’t have self-rising flour, you can make it by adding 1½ teaspoons of baking powder and ¼ teaspoon of salt to ½ cup of all-purpose flour.
Filling the Muffin Pan
Fill the mini muffin cups almost to the top. The muffins will rise slightly, but the batter is dense enough that they won’t overflow.
Baking
Check the muffins at 15 minutes to avoid overbaking. They should be golden brown and a toothpick inserted into the center should come out clean.
Serving
Serve the muffins warm. They make a great appetizer, snack, or side dish.
Storage
Store any leftovers in an airtight container in the fridge. Reheat in the oven or microwave to maintain their texture and flavor.
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Weight Watchers Zucchini Bites
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 pieces bacon finely chopped
- 1 large carrot grated
- 1 large zucchini grated
- 3 eggs
- ¼ cup heavy cream
- 1 cup grated Parmesan cheese
- salt and black pepper to taste
- ½ cup self-rising flour
Instructions
- Prepare a 12 mini muffin pan by spraying with Pam cooking spray.
- Preheat oven to 350° F
- Heat olive oil in large skillet at medium heat. Add bacon and onion. Cook while stirring approx 5 minutes until onion is clear & bacon is browned.
- Add zucchini and carrots, and cook approx 2 minutes until vegetables begin to soften. Move to a large mixing bowl for cooling.
- In a medium mixing bowl, add Parmesan cheese, cream, and eggs. Beat well. Add salt and pepper.
- Pour egg mix into cooled zucchini mix. Add flour, stir.
- Using a spoon, add batter to muffin cups.
- In preheated oven, bake approx 15 – 20 minutes until an inserted toothpick in center is clean when removed.
Notes
Nutrition
You May Also Like:
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- Crispy Baked Pork Chops
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- Healthy Homemade Chocolate Pudding
