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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These “muffins” are more like mini-quiches and they make a great breakfast, lunch, or snack. I imagine they’d also be fabulous alongside of fish. Ingredients:
2 large zucchini, grated |
5 to 6 oz. provolone cheese, grated |
1 small onion, grated |
2 eggs, at room temp |
1 cup bread-crumbs (with italian seasoning) |
olive oil |
Directions:
1. Put a splash of olive oil in each muffin cup. Use your hands to grease sides of each cup.
2. Grate all gratables and transfer to a big bowl. Grate the provolone before the zucchini or onion because the water from the vegetables will make your cheese soggy.
3. Add eggs and breadcrumbs to big bowl, season with salt and pepper and dive in! Use your hands to thoroughly mix (this is a messy recipe!)
4. Fill each muffin cup, using all the mixture to form mounded muffins.
5. Bake for 30 minutes, then switch the oven to broil (or place in the broiler) for 3 to 7 minutes, depending on how browned you want the tops. Serves 6 with 2 muffins each.
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