Cheesy Zucchini Parmesan Cups

Name: Cheesy Zucchini Parmesan Cups
Yield: 3 cups
Ingredients: 7/8 cup grated zucchini (3/4 cup + 2 Tbsp); 2 tbsp + 2 tsp cottage cheese; 1/3 cup grated Parmesan cheese; 1 large egg; 1/4 tsp garlic powder; 1/4 tsp Italian seasoning; 1/8 tsp black pepper; 1/8 tsp salt; 1 tbsp chopped fresh parsley; 1/4 cup shredded mozzarella cheese (optional)

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Cheesy, savory, and packed with protein, these easy zucchini Parmesan cups are a delicious way to sneak more veggies into your day!

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Nutritional information per one serving

Cal

145

Protein

12 g

Carbs

5 g

Fat

8 g

Added Sugar

0 g

No. of Servings

Ingredients

⅞ cup grated zucchini (3/4 cup + 2 Tbsp)
2 tbsp + 2 tsp cottage cheese
⅓ cup grated Parmesan cheese
1 large egg
¼ tsp garlic powder
¼ tsp Italian seasoning
⅛ tsp black pepper
⅛ tsp salt
1 tbsp chopped fresh parsley
¼ cup shredded mozzarella cheese (optional)

Instructions

Preheat oven to 375°F and grease a muffin pan.
Grate zucchini and squeeze out as much moisture as possible using a clean towel.
Whisk egg and cottage cheese together. Stir in Parmesan, seasonings, parsley, and zucchini. Add mozzarella if using.
Divide mixture among muffin cups and gently press down. Sprinkle with extra cheese if desired.
Bake for 25–30 minutes, until golden and set.
Cool for 5 minutes before removing from the pan.