Cheesy Zucchini Rice Cups
Ingredients
-
2 medium zucchinis, grated
-
1 cup cooked rice (white or brown)
-
1 cup shredded mozzarella or cheddar cheese
-
¼ cup grated Parmesan cheese
-
1 egg
-
2 tbsp cream or milk
-
2 green onions, finely chopped
-
1 clove garlic, minced
-
Salt & black pepper to taste
-
½ tsp Italian seasoning (optional)
-
Cooking spray or butter (for muffin tin)
Instructions
1. Prep the zucchini
-
Grate zucchini and squeeze out as much liquid as possible using a clean towel or paper towels.
(This is important so the cups hold together.)
2. Mix
-
In a bowl, combine:
-
Zucchini
-
Cooked rice
-
Mozzarella/cheddar
-
Parmesan
-
Egg
-
Cream or milk
-
Green onions
-
Garlic
-
Salt, pepper, and seasoning
-
Mix well.
3. Fill the muffin tin
-
Preheat oven to 375°F (190°C).
-
Grease a muffin tin.
-
Spoon mixture into cups and gently press down.
4. Bake
-
Bake for 20–25 minutes until golden and set.
-
For extra browning, broil for 1–2 minutes at the end.
5. Serve
-
Let cool for 5 minutes, then remove.
-
Garnish with extra green onions or parsley.
