Zucchini Bites

1 tablespoon olive oil

1 onion, finely chopped

3 slices bacon, finely chopped

1 large carrot, grated

1 large zucchini, grated

3 eggs

¼ cup heavy cream

1 cup grated Parmesan cheese

salt and pepper to taste

½ cup self-rising flour

Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin miniature muffin pan.

Heat the oil in a large skillet over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.

Beat the eggs, cream, and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups.

Bake in preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.