1/2cupshredded zucchini or yellow squash(squeezed very dry and packed tightly to. measure; from about 1 medium zucchini)
1/2cupshredded mozzarella or cheddar cheese
1/4cupall-purpose flour (or cornmeal)
Preheat the oven to 375 and grease a mini muffin tin well with nonstick spray.
Combine all ingredients into a bowl and mix well to combine. Fill prepared muffin tin with batter, using about 1 tablespoon in each.
Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch.
Remove from oven and let sit for a minute. Use a paring knife to help loosen the edges of the muffins if needed. Serve warm or at room temperature.
To store: Keep in the fridge for up to 5 days in an airtight container. Store in a zip top freezer bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.
Gluten-free: Use gluten-free cup for cup flour or cornmeal.
To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
Add a few tablespoons crisp cooked bacon or diced ham if desired.
Add 1/2 teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
Serve with a dip of ketchup, salsa, ranch, or guacamole.