Ingredients
Scale
- 2 pounds grated zucchini
- 1/2 teaspoon kosher salt
- 1/4 cup mayonnaise
- 3 large eggs
- 3/4 cup diced fresh bread
- 1/2 cup minced green onions
- 2 cloves garlic
- 1 1/2 teaspoons grated lemon zest
- 1/4 teaspoon minced fresh rosemary
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- Black pepper (to taste)
Instructions
- Toss grated zucchini with kosher salt and drain in a colander for 30 minutes to an hour.
- Squeeze out excess moisture using a clean tea towel.
- In a bowl, whisk together mayonnaise and eggs; then mix in remaining ingredients.
- Preheat the oven to 350°F (175°C) and grease mini muffin tins with olive oil.
- Combine the drained zucchini with the egg mixture until well blended.
- Fill muffin tins with the mixture and bake for about 25 minutes until golden.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 50mg