Zucchini Pizza Poppers

You know it is early July around here when you hear firecrackers popping outside and the gardens are overflowing with zucchini. Don't save these treats for holidays though. They would be great any time of year. They are especially good now because you don't have to heat the big oven. You did buy a cake pop machine like I told you to so long ago, right? Guess you could bake them in a mini muffin tin, but they are much more fun this way. These little balls of goodness are wonderful hot, but very tasty at room temperature too. Think of them as a flavor packed cousin of the hushpuppy. A  lot like my Broccoli Bites.

I have to give a shout out to the gardeners in my life. This year I am way too busy to even try my pathetic little attempt at container gardening. About all I have going this year is a big clump of lemon balm. That is wonderful in ice water. Have you tried herbal waters? I love them. I digress. I do that lately in my too much to do brain fog. Anyway, thanks Melanie and Jim and the boys who somehow, just as busy as we are, managed to grow these enormous zucchini plants. They shared some with me. Even after making these poppers, I have 2/3's of this zucchini left to use!

I named these poppers for the Independence Day here in the States. They are not super crispy, although if they were deep fried, I bet they would be. Tomorrow my family will be feasting on delicious chicken and pork sausages made fresh at the Sprouts store. I love their flavors. I wish they had exact carb counts available. Mine doesn't--I asked. I did see the ingredients list. A little sweetener in some of the blends, but it is really low on the ingredient list, so I think we are good. We have the southwest flavor, chicken basil, sweet Italian sausage and French apple. Add to that some of Nana's Coleslaw and a fruit salad. The addition of these poppers will be fun. Maybe we will save them for the park when we go out to see the big display.

Zucchini Pizza Poppers

1/3 cup Parmesan cheese
3 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp salt
1 cup shredded zucchini
2 eggs
1/4 cup sugarfree marinara sauce
1/4 cup diced bell pepper
1 oz diced pepperoni

In a medium bowl, combine Parmesan cheese, coconut flour, baking powder and salt. Stir in shredded zucchini, eggs and marinara sauce. Finely dice the bell pepper and pepperoni. Stir these into the batter. Spoon batter into the wells of the pop machine, rounding the tops. Close and bake 6-7 minutes. Makes 20-22 pops. If using a muffin tin, bake approximately 25 minutes at 350.  (I haven't tried the oven, so watch for browning)

Nutrition: 1/4 batch or 5 pops: 172 calories, 11 g fat, 3.7 net g carbs, 12 g protein

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