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