Zucchini Bites

Well, it's that time of year again.  The time where I start figuring out creative ways to use zucchini.  I personally love zucchini, but not everyone in my family does.  So sometimes I have to figure out how to hide it, but still use it.  This recipe hit the nail on the head.  I could easily eat a hundred of these in one sitting.  My son, the pickiest eater in our household and not a huge veggie fan, even loved them.  Dip them in some ranch and you'll have the yummiest veggie based treat this side of the Mississippi!  Here's the DL...
2 cups grated zucchini
2 tablespoons butter
1/2 medium red onion, diced
2 eggs
1/2 cup Parmesan cheese
1/2 cup Italian style bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees.  Spray a mini muffin tin with non-stick spray.
In small pan melt butter.  Add the onion and cook for 6-8 minutes, or until onion is translucent.  Remove from heat and let cool slightly.
While onion is cooking grate the zucchini and squeeze out the excess water.  Set aside.
In medium bowl mix the eggs, Parmesan cheese, bread crumbs, salt, pepper, and cooled cooked onions.  Add zucchini.
Place tablespoon of zucchini mixture into muffin cup or until cup is filled to the top.  Press down lightly with the back of the spoon.  Repeat until mixture is gone.  Bake for 15-18 minutes or until the top is browned.  Remove from oven and let cool for a few minutes.
Serve with ranch for dipping and enjoy!  (makes about 24 bites)