Savory Italian Zucchini Muffins

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READY IN: 1hr
Recipe by Barb G.

These are very good served warm with stews, soups or salads. Recipe may be cut in half and baked in an 8-inch square pan cut in squares while warm or bake in mini muffins for a nice appetizer with wine. They freeze very well; reheat in microwave on 30% power until just heated through.I found this recipe in our local paper.

Ingredients Nutrition

Directions

  1. Grate the zucchini and spread out on a platter or piece of waxed paper; sprinkle with salt and let stand for at least 30 minutes.
  2. Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible, set aside.
  3. In a medium bowl, combine the muffin mix, egg substitute, milk, garlic powder,and oregano until just moistened; Stir in remaining ingredients.
  4. Spray 18 muffins cups with pan spray; spoon in batter.
  5. Bake in a preheated 400 degree oven for 20 to 25 minutes, enjoy.

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