Appetizers, Snacks
Zucchini Cheese Mini Muffins

2-3 medium zucchinis (about 4 cups grated) 3 eggs 1-1/2 tablespoons dried onion flakes 1/2 cup all purpose flour 1/4 cup whole wheat flour

3 ounces sharp cheddar cheese (about 1 cup grated) 3 ounces Asiago cheese (about 1 cup grated) 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Preheat convection oven to 400F (425F for conventional). Grease and flour mini muffin pans. (I use a light coating of cooking spray and then dust with flour.)

Grate cheeses into a chilled bowl and refrigerate until needed.

In a large bowl, whisk eggs until well beaten. Grate the zucchini into the same bowl without squeezing or draining. (A food processor is fine for this step.)

Add the remaining ingredients. Mix well. Scoop a heaping tablespoon of the batter into each muffin cup, more or less as needed to just fill each cup, occasionally stirring the remaining batter to keep the moisture evenly distributed.

Bake on the center rack, 18-20 minutes (slightly longer for a conventional oven), until the tops are about half browned.

Cool on a wire rack for 10 minutes, and invert on a platter. Let cool for another 10 minutes before handling.

Notes

Yellow squash also works well.

Parmesan, Pecorino, or Romano can be used in place of, or in combination with Asiago cheese.

These are good at any serving temperature you prefer, but cover and refrigerate if they're at room temperature for more than 2 hours.

Adapted from Create Bake Make (createbakemake.com 2017)

Makes about 3 dozen pieces (more or less depending on the size of your pan).