If you're like me and find yourself with a crisper drawer full of zucchini, give these a try! I've made these twice since pinning the recipe a few weeks ago. They are delicious and easy to make. Be sure to squeeze the water out of the zucchini or they will be soggy. You want them to crisp up, like a potato cake!
Recipe adapted: The Curious Country Cook
Yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese - I used a combination of shredded Mozilla, asiago and parmesean
1/4 cup bread crumbs - I used Italian style Panko
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.