Savory Italian Zucchini Muffins

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 18 muffins

ingredients

• 1 lb zucchini, coarsely grated
• 1 teaspoon salt
• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1⁄2 cup egg substitute
• 2⁄3 cup skim milk
• 1⁄2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup cheddar cheese, grated
• 6 tablespoons minced onions
• 1⁄2 cup sliced black olives, well drained
• 6 tablespoons red bell peppers, minced
• cooking spray

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.