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

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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

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Submitted by: SUPERBIEN

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!

Minutes to Prepare: 15

Minutes to Cook: 30

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.