Single servings of squash-filled goodness, great for appetizers or small appetites. Simple, tasty! (recipe from thenaptimechef)
2 cups grated zucchini; squeeze out the excess moisture
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup breadcrumbs—I used panko
1/4 cup fresh parsley, minced
Preheat oven to 400 degrees. Butter or spray mini-muffin tins and set aside (makes about 24). Combine zucchini, eggs, onion, cheese, breadcrumbs and parsley in a large bowl. Fill each muffin cup to the top, then bake for 15-18 minutes or until light golden brown.
*Try with a mix of zucchini and summer squash for extra color. Next time, I'm going to try making the mixture a few hours ahead—I think it will work fine with a little extra cooking time.
