Easy Egg Cups

with zucchini & eggs


– 1/2 cup shredded zucchini or yellow squash (squeezed very dry and packed tightly to. measure; from about 1 medium zucchini) – 1/2 cup shredded mozzarella or cheddar cheese – 1 tablespoon grated Parmesan – 1/4 cup all-purpose flour (or cornmeal) – 2 eggs (lightly beaten)

Step 1.

Grate/shred the zucchini.

Step 2.

Squeeze zucchini very dry and pack tightly in 1/2 cup measuring cup.

Step 3.

Combine all ingredients including zucchini, both cheeses, flour and eggs, into a bowl and mix well to combine.

Step 4.

Using about 1 tablespoon in each, fill a prepared muffin tin with batter.

Step 5.

Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch.

Serve warm and enjoy!