1 tablespoon olive oil, for coating muffin tin
3 cups grated zucchini (about 2 medium zucchini)
1/8 teaspoon salt
1/2 cup chopped onion
7 eggs, beaten
3/4 cup almond milk
2 tablespoons fresh rosemary or other favorite herb
1/2 cup rolled oats
1/2 cup grated manchego or cheddar cheese (optional)
salt and pepper to taste
Heat the oven to 350 degrees F. Coat muffin tins with olive oil or spray tins with cooking spray. Place zucchini in a strainer and sprinkle with 1/8 teaspoon salt and let it sit. Squeeze excess water out of zucchini after 5 to 10 minutes as this prevents the muffins from being soggy. Saute onion in olive oil for 2 minutes over medium heat, then allow to cool. In a medium bowl, whisk eggs and almond milk. Add zucchini, onion, rosemary, oats, salt and pepper and cheese if desired, and stir until combined. Pour mix into muffin cups. Bake for 25 to 30 minutes or until lightly golden.
NOTE: Store muffins in an airtight container in the refrigerator for up to 3 to 4 days. Place them in the microwave for 20 seconds to reheat and enjoy. Makes 12 small muffins.
Recipe from: Food and Nutrition Magazine August 2017 Academy of Nutrition and Dietetics.