Pre-heat oven to 400 F. Coat muffin pan with spray.
In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, carrots, cheese, breadcrumbs, parsley, salt, and pepper and fold mixture together using a rubber spatula or wooden spoon. The batter will be sticky and a little loose.
With your portion scoop, fill each muffin cup just to the top, using about 3 tablespoon of the mixture.
Bake the bites for 18 to 22 minutes, or until the tops are browned and set. The centers of the bites should no longer jiggle when the pan is shaken. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely.
Ingredients
Directions
Pre-heat oven to 400 F. Coat muffin pan with spray.
In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, carrots, cheese, breadcrumbs, parsley, salt, and pepper and fold mixture together using a rubber spatula or wooden spoon. The batter will be sticky and a little loose.
With your portion scoop, fill each muffin cup just to the top, using about 3 tablespoon of the mixture.
Bake the bites for 18 to 22 minutes, or until the tops are browned and set. The centers of the bites should no longer jiggle when the pan is shaken. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely.