Zucchini and Cheese Tartlets

Since zucchini are so prolific there never seem to be enough recipes for them. I like this one as an appetizer. You can bake up a big batch, bake and then freeze some for whenever you need them.

Zucchini and Cheese Tartlets

1 recipe of pie crust dough, enough for 2 pies, home made or store bought

1 medium zucchini shredded, about 1 1/2 cups

1 T. flour

1 c. shredded cheese- any kind you like. I like cheddar.

2 eggs, beaten

1/2 c. minced onion

1 t. Italian seasoning

salt and pepper to taste

hot pepper sauce to taste

Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 3 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. In mixing bowl combine zucchini and toss in the flour. Add remaining ingredients and mix well. Adjust seasonings to your taste. Place a rounded teaspoonful of zucchini mixture into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. They will puff up while baking but flatten when cooling. Can be served hot, warm or at room temperature. Makes about 3 dozen.

Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.