Baked Zucchini Muffins

Baked Zucchini Muffins

  1. 2 cups shredded zucchini
  2. 2 eggs 
  3. 1/2 medium onion, diced
  4. 1/2 cup cheddar cheese shredded
  5. 1/4 cup shredded mozzarella 
  6. 1/2 cup panko bread crumbs (or crushed gluten free rice chex)
  7. 1/2 tsp sea salt
  8. 1 tsp pepper

Lightly grease a mini muffin tin, and preheat the oven to 400ºF.
Shred zucchini into mixing bowl. 
Add the eggs, onion, cheese, panko, salt, and pepper to the shredded zucchini. 
Stir until evenly combined.
Scoop the mixture into the prepared muffin tin, filling each well to the top. Bake at 400ºF for 15-18 minutes, until top is golden brown.
After filling muffin tins add half a turn of sea salt on top.
Allow to cool slightly before serving.

Adapted from this recipe here.

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