Posted on September 18 2013
Welcome Back everyone, hope you’ve all had a wonderful summer…Unfortunately today seems like fall after a beautiful month of sunny days and moonlit nights. Which means a great time to start using up that zucchini sitting by the back door. This is a delicious snack that is easy to make and tastes great straight from the oven or packed in a lunch kit.
Accessories: Ankarsrum with Stainless Bowl and Vegetable slicer with a grating drum
Preheat oven to: 400 degrees
Prepare: Mini muffin tins with cooking spray
Quantity: 48 small muffins
- 2 cups grated zucchini
- 3/4 cup shredded onion
- 1 cup grated cheddar cheese
- 2 eggs
- 1/2 cup breadcrumbs
- 1/2 clove minced garlic (optional)
- pinch season salt and chili powder
- salt and pepper to taste
Grate the Zucchini, cheddar and onion into the bowl add remaining ingredients and then mix slowly about 30 seconds till well blended.
Fill each muffin tin to the top pressing slightly with back of spoon to firm. This compacts them so they stay firm after baking.
Bake 16 – 18 minutes till crispy around the edges. Do not under bake.
Cool in pan and run a knife around edges to loosen and remove. Delicious served fresh or at room temperature. Freezes well and can be thawed in microwave.