Zucchini Cups

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: 35 mins
• Yields: 12 zucchini cups

Ingredients

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