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!
1 cups zucchini, grated
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
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