2 c shredded zucchini
1/2 c onion, diced
2 cloves garlic, minced
1/2 c your favorite cheese, shredded
1/2 c gluten free or regular panko bread crumbs
1 t salt
1/4 t pepper
Lightly grease a mini muffin tin, and preheat the oven to 400ºF.
Sprinkle the shredded zucchini with a pinch of salt and place in a tea towe). Allow to sit for about 5 minutes before squeezing out the excess liquid. After wringing out, place in a large bowl.
Add the eggs, onion, garlic, cheese, panko, salt and pepper to the shredded zucchini. Stir until evenly combined.Scoop the mixture into the prepared mini muffin tin, filling each well to the top. Bake at 400ºF for 15-18 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool.
Time: 30 minutes
I love these and they reheat well.