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Ingredients
2 cups zucchini/ summer squash, grated
2 eggs, whisked
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup cheddar cheese, shredded
1/2 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
2 eggs, whisked
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup cheddar cheese, shredded
1/2 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
Directions
1. Preheat oven to 400 degrees F and grease a mini muffin tin.
2. Season the zucchini with a pinch of salt and place in a kitchen towel or piece of cheesecloth. Wring out liquid and transfer to a large bowl.
3. Add the egg, onion, garlic, cheese, breadcrumbs, salt, and pepper to the zucchini. Stir until evenly combined.
4. Scoop the mixture into the mini muffin tin, filling each well to the top. Bake for 15-18 minutes, or until golden brown.
2. Season the zucchini with a pinch of salt and place in a kitchen towel or piece of cheesecloth. Wring out liquid and transfer to a large bowl.
3. Add the egg, onion, garlic, cheese, breadcrumbs, salt, and pepper to the zucchini. Stir until evenly combined.
4. Scoop the mixture into the mini muffin tin, filling each well to the top. Bake for 15-18 minutes, or until golden brown.
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