Remember when I told you we have zucchini coming out of our ears? Well, I found a recipe that is just perfect for the overflow of the stuff.
There are several things I love about this recipe: you can make it ahead, AND it’s something you can have for breakfast, lunch, or a light supper, AND it’s healthy.
First, shred up enough zucchini to make three cups. Or, if you are like me, shred more and put in freezer bags. Keep frozen until you get a hankering for chocolate zucchini cake this winter.
Mix zucchini with 1/4 of an onion, diced, a 1/4 cup of vegetable oil, 1/3 cup of grated Parmesan cheese, 4 eggs beaten and 1 cup of shredded cheddar cheese.
Spray a muffin tin with Pam, and fill cups.
Bake at 350 degrees for 20 minutes.
Ta-Da!
Aren’t they cute?
This is what I had for lunch, and dude…it was good.
For those of you with zucchini piled on your kitchen counter…”your welcome.”
Recipe inspired by Penny-Hill.com
Linking up with:
Serenity Now
Homemaker On A Dime (Creative Bloggers Party)
It’s Overflowing