Ingredients
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2 cups grated zucchini
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1 pinch salt, or as needed
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cooking spray
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½ cup dry bread crumbs
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½ cup shredded Cheddar cheese
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¼ cup minced onion
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2 eggs, beaten
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½ teaspoon ground black pepper
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½ teaspoon dried oregano
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½ teaspoon dried basil
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¼ teaspoon salt
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¼ teaspoon dried rosemary
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¼ teaspoon garlic powder
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⅛ teaspoon dried sage
Directions
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Place zucchini in a colander or strainer set over a bowl and sprinkle a pinch of salt over the top; let liquid drain from zucchini for 1 hour. Press zucchini with a paper towel to remove any excess liquid.
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Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.
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Stir zucchini, bread crumbs, Cheddar cheese, onion, eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage together in a large bowl. Spoon zucchini mixture into prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.
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Bake in the preheated oven until browned, 15 to 20 minutes.
Nutrition Facts (per serving)
162 | Calories |
8g | Fat |
14g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 162 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 20% |
Cholesterol 108mg | 36% |
Sodium 412mg | 18% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 9g | 19% |
Vitamin C 11mg | 12% |
Calcium 160mg | 12% |
Iron 2mg | 9% |
Potassium 252mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.