Athens, TX Eggfest Receipes

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For those that wanted them if I missed you.

Cheesy Garlic Zucchini Bites

 

INGREDIENTS

• 2 cups shredded and patted dry zucchini (from about 2 medium-sized zucchini)
• 1 1/4 cup plain panko bread crumbs
• 1 cup shredded cheddar cheese
• 1 large egg
• 1/2 cup finely chopped green onion
• 2 tablespoons chopped dill
• 1 teaspoon Kosher salt, or to taste
• 1 teaspoon garlic powder
• Ranch, for serving

 

INSTRUCTIONS

1.    Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2.    In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.

3.    One tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

4.    Bake until browned and crisp, about 30 minutes, flipping halfway through.

*Serve warm with ranch, for dipping, if desired.

Wonton Tacos

 

Ingredients

• 1 pound 80/20 ground beef.
• 1 ¼ cups shredded taco cheese blend
• ½ cup cream cheese
• 24 wonton wrappers
• Optional garnish: green onions or parsley
• Cooking spray

Instructions

1.    Preheat the egg to 400 degrees.

2.    In a medium skillet cooking over medium heat until the ground beef is browned and cooked through, breaking up with a wooden spoon or spatula. Drain grease and rinse. Put back in skillet and add McCormick taco seasoning as per container of taco seasoning.

3.    Fold in the cream cheese and shredded taco cheese.

4.    Lightly spray a mini muffin tin with cooking spray. Gently press the wonton wrappers into the muffin pan forming the cups, then spray the cups with cooking spray.

5.    Divide the ground beef mixture between the cups and top with taco cheese.

6.    Bake 10 minutes or until the wonton wrappers are lightly browned then garnish with thinly sliced green onions or chopped parsley. Serve hot. 

Photo Egg

Nice, thank you. Both were great!