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Zucchini Cups

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“Just in time for the bountiful harvest! A change from the usual recipes, these can be appetizers when made in mini muffin tins. For a side dish, use regular size tins. This recipe came from the Pittsburgh Post Gazette.”
READY IN:
35mins
YIELD:
12 zucchini cups
UNITS:
US

Ingredients Nutrition

  • cooking spray, for spritzing the pan
  • 3 ounces grated mozzarella cheese
  • 2 cups unpeeled zucchini, grated, about 1 large zucchini
  • 12 small onion, minced
  • 2 large eggs, beaten
  • salt & freshly ground black pepper
  • 12 cup fresh breadcrumb

Directions

  1. Preheat the oven to 375 degrees.
  2. Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
  3. In a large bowl, combine all the ingredients, mixing well.
  4. Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
  5. Tip: It's best to squeeze out the zucchini to get it as dry as possible.

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