Ingredients

• 2 cups zucchini, grated (about 2 zucchini)
• 2 eggs
• 1/2 of an onion, diced small
• 1/4 cup reduced fat cheddar cheese, grated
• 1/2 cup seasoned dry breadcrumbs
  salt and pepper to taste

Preparation

1. Preheat oven to 400°. Grease a mini muffin tin with cooking spray.

2. Grate zucchini into a sturdy paper towel. Wring all of the excess water out of the zucchini.

3. In a medium bowl, combine all of the ingredients and season with salt and pepper.

4. Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compact. (This keeps muffins from falling apart.)

5. Bake for 15-18 minutes. The top will be  golden. Run a plastic knife around the edge of each tot for easy removal.

6. Enjoy!

Tips