Zucchini Cups Recipe
January 3, 2014

Eats- Zucchini Cups

photo 4People have been asking me what my new years resolutions are for 2014. I usually am too indecisive to set my resolutions until Groundhog Day because once I set them, I MEAN it. One thing that I know I want to focus on this year is my cooking, by setting a certain number of new recipes I want to try per month. How many that will be, I am not sure. Once I find something new that I like, I tend to make it in mass quantities, like when I was licking this tomato basil cheddar soup from my bowls for most of November. But my first new recipe for 2014 were these tasty little baked zucchini cups, and they were a hit (with myself, and with Archie who swooped in and stole a bite of one when I was taking the above picture).

photo 1Ingredients:

Two large zucchini, shredded
Two eggs
1/2 onion, diced
3/4 cup of bread crumbs
1/2 cup of shredded cheese
Juice of half a lemon and grated lemon zest
Salt and pepper to taste

Line a cutting board with paper towel and grate zucchini on top. When finished, place another paper towel over the top, and squeeze out excess liquid over the sink. Do not skip this step, otherwise your cups will be very soggy, and will not come out in the cupcake tin form. Mix all ingredients together in large bowl and spoon into greased cupcake tin. Top with another sprinkle of shredded cheese

photo 2

Bake at 400 for 20 minutes, or until slightly browned on top, and let rest for 10 minutes. These are extremely light and fluffy like mini quiche, but with less of an egg taste. The little bit of lemon zest gives the flavor a real pop.

photo 3Thank you to my favorite father, who recently gifted me the Cadillac of cheese graters, without whom none of this would be possible.

Eat up! Please share your other creative zucchini and veggie side recipes in the comments.

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