By Christie Vanover | Published August 7, 2012 | Last Updated December 28, 2022
I’m moving across the country in a few days, and my coworkers have expressed their concerns. You see, at least once a week, I have been bringing goodies into the office. With my husband deployed, I have had to enlist a whole new group of taste-testers, and my coworkers graciously volunteered for the job.
Monday, I showed up to work empty handed and someone else filled the void by bringing in a box of Pop-Tarts. They laid the guilt trip on pretty hard, leaving me no choice but to prepare something for them this morning.
I had a zucchini and homemade tomato sauce on hand because I recently made zucchini Parmesan. Because everyone likes to graze in the break room, I created this new way to make zucchini Parmesan appetizer-friendly.
They were gone in no time. Now I just have to figure out what to prepare for them tomorrow.
Zucchini Parm Cups
Ingredients
- 1 tablespoon butter
- 1 Zucchini cubed
- ¼ cup panko breadcrumbs
- ¼ cup Parmesan Cheese
- 1 uncooked refrigerated Pillsbury Pie Crust
- 1 cup spaghetti sauce
- 6 slices provolone cheese
Instructions
- Melt the butter in a skillet over medium-high heat. Add the zucchini and sauté, until tender.
- Combine the breadcrumbs and Parmesan cheese. Add two tablespoons to the zucchini and stir until the cheese melts.
- Using a round cookie cutter, cut out 24 circles from the pie crust and press into a mini muffin pan. Slice the cheese into 24 pieces, as well. Evenly spread the cooked zucchini into each pastry shell. Top with tomato sauce and add a piece of cheese. Sprinkle with the Parmesan breadcrumbs.
- Bake in a 400-degree oven for 10-12 minutes. Serve.
The nutrition information is an estimate created using an online nutrition calculator
Kaitlyn says
These look delicious! Can they be made ahead of time and frozen?
zestuous says
Absolutely Kaitlyn.
Bree says
I love these–they would be so cute–and healthy–for a party!
Carol Orticari says
Looks and sounds superb. Thanks.
zestuous says
Thanks Carol.