Wednesday, February 26, 2014

Carrot Zucchini Bites

Alexa is starting to get a little bit picky when it comes to food. If she can't feed it to herself with her fingers or with a fork then she is not interested in eating it at all. Some veggies that she loved as purees, like zucchini, she doesn't care for the texture as a whole food. This was a quick and easy way I thought I could get a variety of veggies into her.

1 cup shredded zucchini (approximately 1 small zucchini)
1 cup shredded carrots (approximately 2 medium carrots)
1/2 cup ricotta cheese (or topfen)
1/4 cup parmesan cheese
1/2 cup vegetable oil OR 2 eggs
1 cup whole wheat flour
1/2 teaspoon garlic powder or 1/4 teaspoon minced garlic
1/4 teaspoon basil
1/2 stem of fresh chives, chopped
pinch of salt
pinch of pepper

Preheat oven to 350F/180C. Mix all ingredients except the flour until they are well combined. Add the flour and mix thoroughly. Roll teaspoonfuls of the mixture into balls and drop onto a cookie sheet lined with parchment paper. Bake for 20 minutes or until golden brown. Makes 2 dozen.

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