Zucchini is one of the vegetables you really want to buy organic. But if you grow your own and don't use crazy toxic pesticides, feel free to enjoy the bounty of your garden!
Enjoy.
Ingredients:
1 cups zucchini, grated
1 egg
¼ cup raw parmesan cheese, finely grated
¼ cup almond flour
2 shallots, diced
¼ cup grated cheese (I used a raw grated mozza/cheddar blend.)
Salt and Pepper
Preparation:
1. Preheat oven to 400F. Grease 1 or 2 mini muffin tins with coconut oil.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water. You have probably done something like this if you have used frozen spinach. DO NOT SKIP THIS STEP.
3. In a bowl, combine the egg, onion, cheeses, almond flour, zucchini, salt and pepper.
4. Using a spoon or a mini cookie scoop, fill the muffin cups to the top. Bake for 20-25 minutes, or until the top is browned and set.
Yield 15 - 18 mini muffins
I made these and they are good....too good since it's easy to pop 4 or 5 in your mouth. However, I had a lot of trouble getting them out of the pan. I did oil it with coconut oil, but it was labour-intensive digging them out.
ReplyDeleteWhat a simple, quick and delicious recipe.
ReplyDeleteAfter reading the comments that "one bite is never enough," I decided to try baking the mixture in a 6"x10" glass baking pan (Very well oiled - thank you Catherine :) ) & baked it for about 18 - 20 mins.
It made a lovely lunch served with greens for my husband & myself.
Too good to reserve only for "bites"!
We did the same thing for a Sunday lunch/early dinner and we loved it. Great minds think alike.
ReplyDelete