The other night my sweet husband pointed out that I “used to make unique dishes.” I thought, “What? You aren’t happy with chicken every night?” OK, OK I get it. I have been a bit lazy in the kitchen as of late. No worries, that ends now!
I have been eating my weight in zucchini the last couple of weeks. I cannot get enough of it! Thankfully, it is always on sale this time of year.
When I came across this recipe, I was very excited! I should point out that I attempted this receipt earlier in the week and after one too many glasses of wine, fell asleep and left the pan in the oven. Thankfully, the oven was turned off!
Here is attempt #2 🙂 They are delicious and a perfect fit for little hands.
Recipe & photo from Sugar-Free Mom
- 2 cups grated zucchini ( about 1 medium)
- 1 egg
- 1/2 cup grated Parmesan Cheese
- 1/2 cup cooked quinoa
- optional: 1/4 cup chopped cilantro, salt & pepper
Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese, quinoa and cilantro. I did not add any salt or pepper since the Parmesan is salty enough for us. Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges. Mine were perfect at 15 minutes.
Servings: 16* Calories for one: 27* Fat: 1g* Fiber: 0g* Carbs: 2g* Protein: 2g* Points+: 1*