It’s that time of year where my garden starts exploding with zucchini and whatever other types of summer squash I’ve planted, and the annual hunt for squash recipes begins!
I adapted these zucchini muffins from this Zucchini Tots recipe and added the green onion dressing. It’s yummy, reasonably healthy and packed with protein if you add the optional tuna.
- 2 large eggs
- 1 cup zucchini (or any summer squash), shredded
- 1/2 cup yellow onion, chopped
- 1/2 cup bread crumbs- I used Italian, but plain will work too
- 1/2 cup parmesan cheese
- 1 teaspoon red pepper flakes OR 1/4 teaspoon pepper if you don’t want these to be spicy
- 1 can tuna, drained (optional)
- Mix together all the dressing ingredients; cover and put in the fridge.
- Preheat oven to 350 degrees. Spray a muffin pan with nonstick spray and set aside.
- Place the shredded squash between two paper towels and press out the excess water.
- In a medium sized bowl, scramble the eggs. Add the rest of the ingredients and mix well.
- Press mixture into muffin pan almost to the top of each cup.
- Bake at 350 degrees for 20-24 minutes or until cake tops are lightly browned and the middle is cooked through.
- Serve with green onion dressing.
- You can fill the muffin cups halfway to get twice as many cakes; they will just be thinner. If you do this, decrease the cooking time to 14-18 minutes. These make great appetizers as well- use a mini muffin pan, top off each cup and bake them in for 14-18 minutes.
Mix together all the dressing ingredients. Cover and put in the fridge. If possible, make this a few hours in advance to get the flavors from the ingredients to really meld through the dressing.
Preheat oven to 350 degrees. Spray a muffin pan with nonstick spray and set aside.
Place the shredded squash between two paper towels and press out the excess water. If you don’t do this, the cakes will be really soggy inside.
In a medium sized bowl, scramble the eggs. Add the rest of the ingredients and mix well.
Press mixture into muffin pan almost to the top of each cup. Bake at 350 degrees for 20-24 minutes or until cake tops are lightly browned and the middle is cooked through. Serve with the green onion dressing. Makes 6 cakes.
Variations: You can fill the muffin cups halfway to get twice as many cakes; they will just be thinner. If you do this, decrease the cooking time to 14-18 minutes. These make great appetizers as well- use a mini muffin pan, top off each cup and bake them in for 14-18 minutes. Remember cooking time varies with different ovens and altitudes; keep an eye on them when you try this recipe to determine the cooking time that works best for you!
If you have any questions or comments, please feel free to leave a reply. I hope this recipe will help you make a dent in your summer squash! 🙂
-Michelle
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