Zucchini Cups

Submitted by Jezski

"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: 35mins
• Ingredients: 7
• 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.

Reviews

[marcoandrita]

I found this recipe just OK. Needed more zip, but is easy to put together.

 

[karen in tbay]

A great snack to pack. Might trying adding just a bit more flavoring spices or diff cheese

 

[Acerast]

There are delicious! I went well with grilled chicken but would compliment any number of grilled or roasted meats. I used mozzerella as stated but think that it would be nice with any number of cheeses including swiss, cheddar, montery jack.... DH and I both loved it. Thanks for a great one Jeski.

 

[Chef Sherece]

This is a great easy, delicious recipe. I doubled it and it still wasn't enough. I would recommend tripling it. Really listen to the tip to dry out the zucchini. Some in the last batch were a little soggy. I sprinkled Parmesan cheese on the top of mine for presentation and used the only cheese I had on had (monterey jack).