Zucchini Puffs
Summary
| Yield | |
|---|---|
| Source | Adapted from Eating Better For Less |
| Prep time | 1 hour |
| Recipes | Appetizers |
Description
These have a quiche-like consistency without the crust and go well with a big salad.
Ingredients
| 1⁄2 | Cup | whole wheat bread crumbs |
| 1⁄2 | Teaspoon | salt |
| 2 | eggs | |
| 1⁄4 | Cup | olive oil |
| 3 1⁄2 | Tablespoon | whole wheat flour |
| 1⁄2 | Cup | cheese, cheddar (shredded) |
| 2 | Cup | zucchini (shredded) |
| 3 | Tablespoon | onion (grated) |
| 1⁄2 | Teaspoon | basil (dried - or 1/4 cup fresh) |
Instructions
Preheat the oven to 325 degrees.
Combine all ingredients except olive oil. Stir with a fork until well blended.
In a 12-cup muffin pan, spoon 1 tsp. oil into each cup. Heat the pan for a few minutes in the oven. Carefully spoon the batter evenly into the muffin cups. Bake at 375 degrees for about 25 minutes or until golden brown.
Allow to cool slightly before removing. Makes 12.
Notes
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