I have another zucchini recipe for you today; summer isn’t over quite yet! I’m home for the weekend to celebrate my mom’s birthday, which was earlier in the week, so I’ll keep today’s post semi-short and to the point.
- 2 cups shredded zucchini
- 2 eggs
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup cheddar cheese (or your favorite), shredded
- 1/2 cup panko bread crumbs (or crushed gluten free rice chex)
- 1/2 tsp salt
- 1/4 tsp pepper
Lightly grease a mini muffin tin, and preheat the oven to 400ºF.
Sprinkle the shredded zucchini with a pinch of salt, and place in a square of cheesecloth (or tea towel). Allow to sit for about 5 minutes before squeezing out the excess liquid. After wringing out, place in a large bowl.
Add the eggs, onion, garlic, cheese, panko, salt, and pepper to the shredded zucchini. Stir until evenly combined.
Scoop the mixture into the prepared mini muffin tin, filling each well to the top. Bake at 400ºF for 15-18 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool. Serve with marinara (or your favorite dipping sauce).
Leftovers can be stored in an airtight container in the refrigerator. Reheat at 350ºF for about 8-10 minutes, until heated through.
adapted from Curious Country Cook