Shelly's Zucchini Bites (Eggface, with some changes)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 67.7
  • Total Fat: 3.1 g
  • Cholesterol: 8.1 mg
  • Sodium: 296.3 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 7.8 g

View full nutritional breakdown of Shelly's Zucchini Bites (Eggface, with some changes) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This comes from the Eggface website, entered here to calculate nutritional information, with a few changes. The original recipe is 24 mini muffins, because I only have big muffin tins it made 11. Thanks Shelly! This comes from the Eggface website, entered here to calculate nutritional information, with a few changes. The original recipe is 24 mini muffins, because I only have big muffin tins it made 11. Thanks Shelly!
Number of Servings: 11

Ingredients

    •1.75 cups eggbeaters (original recipe said 5 Eggs, I have Eggbeaters though so substituted 1.25 cups, then added an extra 1/2 cup)
    •2 small Zucchini, diced
    •1 cup Parmesan, grated
    •1/2 Yellow Onion, diced
    •2 Green Onions, diced
    •2 cloves Garlic, minced
    •1 teaspoon Butter
    •1/2 teaspoon Marjoram
    •1 teaspoon Parsley
    •1/2 teaspoon Kosher Salt
    •a few twists of Black Pepper

Directions

Preheat oven to 350 F. Saute onions in butter till golden. Add garlic and saute 1 minute more. Add zucchini. Saute with lid on turning every once and awhile till soft (about 5 minutes) Set aside to cool.
Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin.
Bake for 30 minutes or until centers are firm. Makes 24.


Serving Size: Makes 24 small "muffins"

Number of Servings: 11

Recipe submitted by SparkPeople user SUPERBIEN.

Rate This Recipe