Mini bite size quiches in phyllo cups with fresh zucchini and pesto are an ideal appetizer. This easy to make zucchini appetizer is not only delish right out of the oven but still holds its flavor at room temperature.
Have extra zucchini, you’ll love it in these creamy quiche appetizers.
I first experimented with this recipe earlier in the summer when a friend had an abundance of basil that she couldn’t use so I was blessed with a large bag. I went straight home and made some pesto and then was inspired by a recipe from Breakfast for Dinner.
This is the second recipe I’ve tried from this cookbook and both were great. As long as I can find at least 2 recipes that I like from a cookbook, I feel I can justify the purchase. I can’t wait to try more from this one with the success I’ve had so far. I changed it up a bit and it turned out with the quiche texture I was hoping for and just the right amount of pesto.
These little quiches are bursting with flavor from the fresh basil pesto. They’re easy to make and a great way to use fresh seasonal herbs and squash.
I made these recently to take to a potluck brunch. The hostess let me bake them when I got there so they came out nice and hot. They’re a great finger food and were a nice addition for the vegetarians in the group. When you have a lot of food to choose from, it’s nice to have small bite size choices.
Why you’ll love this zucchini appetizer
- Bite size appetizers are easy to serve
- Phyllo dough makes the dish seem fancy
- Zucchini is healthy but you won’t even realize it as you eat it
- They’re great warm or at room temperature
- You can make your own pesto or used already prepared
Pro Tip: If you have extra basil on hand, you can freeze pesto for a later use. Just place it in a freezer container and drizzle a little olive oil on the surface to keep it from turning brown. It should keep its flavor for about six months. Just thaw it and toss it with pasta for a quick dinner. If you have a small amount, try freezing it in an ice cube tray and once frozen transfer to a freezer bag. It’s great added to soup.
What you’ll need
- Phyllo cups – these are super light and flaky pastry shells that you buy in the freezer section that are ready for filling, both savory and sweet.
- Zucchini – grate your zucchini with the ends cut off but the skin left on for the most health benefits. You can also use summer squash.
- Heavy cream – you need the high fat content to create that creamy texture.
- Fresh basil leaves – select clean, full basil leaves to make your homemade pesto sauce. This is still delicious with a prepared pesto.
- Parmesan cheese – this hard cheese grates easily to add a salty flavor to the pesto.
- Pantry staples – eggs, garlic, olive oil, salt/pepper
How do you make a mini zucchini quiche
Step 1: Sauté some grated zucchini and add it to the bottom of phyllo cups.
Step 2: Combine eggs and cream and add pesto. Pour it over the zucchini. Top with cheese.
Bake until they have puffed up and are golden brown.
These are so versatile. If you can’t get fresh basil, a prepared pesto still works great. I’ve made them multiple times and they always turn out amazing. I like adding a bit of cheese to the top but they’re great without it.
FAQ and tips
Zucchini is a healthy squash and rich in vitamins, minerals and offers several health benefits.
Zucchini has a lot of healthy benefits and like cucumbers, they are rich in calcium. However, zucchini has more fiber and potassium as well as protein and fiber.
Yes! Zucchini is considered a fruit because it comes from seeds, even though it tastes best baked and stir-fried. I don’t mind it raw if you have some ranch dressing to dip it in.
Zucchini’s skin has a lot of health benefits so don’t peel it off. It’s soft and thin and you can definitely eat it.
Yes, you can freeze zucchini. First cut them into pieces or rounds, be sure to dry them well and then pack them in air tight containers or ziplocs. They’ll be good for about three months.
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Zucchini Appetizer Recipe
- 45 phyllo cups
- 2 clove garlic minced
- 1 ½ cup zucchini grated
- 3 eggs
- ¾ cup heavy cream
- salt and pepper
- 1 cup fresh basil leaves packed
- 2 tablespoons parmesan cheese grated
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 clove garlic
- ⅓ teaspoon salt
- pepper to taste
- Parmesan cheese For topping if desired
- Preheat oven to 400º. Place phyllo cups in mini muffin tins or on a rimmed baking sheet.
- Heat a skillet over medium heat. Add a little olive oil and garlic and cook for 1 minute. Stir in zucchini and cook for 2-3 minutes more, until it is just tender and the pan is mostly dry. Salt and Pepper to taste. Drop a teaspoon of zucchini mixture into each phyllo cup.
- Whisk together eggs, cream, salt and pepper.
- Pesto: Place basil, cheese, cream, oil and garlic in the bowl of a food processor. Pulse until smooth. Season with salt and pepper. Whisk pesto into egg mixture. If using prepared pesto, use about 3 tablespoons.
- Spoon egg mixture into phyllo cup, about 1 tablespoon per cup or enough to just barely fill them. Sprinkle the tops with parmesan if desired. Bake for 13-15 minutes or until tops are puffed and just starting to brown. Serve warm.
Barbara’s Tips + Notes
- You can freeze extra pesto to use in soup or toss with pasta.
- These are best made right before serving.
- You can eat these warm or at room temperature.
- Sprinkle the tops with a little parmesan cheese before baking for even more flavor.