Directions:
- Grate the zucchini and spread out on a platter or piece of waxed paper; sprinkle with salt and let stand for at least 30 minutes.
- Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible, set aside.
- In a medium bowl, combine the muffin mix, egg substitute, milk, garlic powder,and oregano until just moistened; Stir in remaining ingredients.
- Spray 18 muffins cups with pan spray; spoon in batter.
- Bake in a preheated 400 degree oven for 20 to 25 minutes, enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.79 Kcal (824 kJ) | ||
| Calories from fat | 91.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 102.92mg | 34% | |
| Sodium | 795.52mg | 33% | |
| Potassium | 451.6mg | 10% | |
| Total Carbs | 11.33g | 4% | |
| Sugars | 6.08g | 24% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 15.23g | 30% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.1mg | 28% | |
| Calcium | 240.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 131.02 Kcal (549 kJ) | ||
| Calories from fat | 61.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 16% | |
|---|---|---|---|
| Cholesterol | 68.52mg | 34% | |
| Sodium | 529.62mg | 33% | |
| Potassium | 300.66mg | 10% | |
| Total Carbs | 7.54g | 4% | |
| Sugars | 4.05g | 24% | |
| Dietary Fiber | 0.89g | 5% | |
| Protein | 10.14g | 30% | |
| Vitamin C | 19.3mg | 48% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 3.4mg | 28% | |
| Calcium | 160.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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