Mini Zucchini Quiches

It's that time of year... Happy Zucchini Harvest! I found this recipe on Weight Watchers. It's actually not very diet friendly, as each little mini muffin is about 100 calories, but they sure are tasty. These would be a great thing to bring as an appetizer or for a brunch. I'm thinking they probably freeze well, too!

INGREDIENTS:

1 cup shredded zucchini, uncooked
1 small onion, finely chopped   

1/2 cup shredded parmesan cheese

3 large eggs

1/4 cup flour (I used whole wheat, but you could use all-purpose as well)

1/8 cup basil, fresh, finely chopped   

1 1/2 Tbsp olive oil, extra virgin   

1 tsp baking powder   

1/2 tsp sugar   

1/2 tsp kosher salt   

1/5 tsp black pepper   

INSTRUCTIONS:

Preheat oven to 375°F. Coat a 24-hole nonstick mini muffin pan with cooking spray.

Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole.

Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan from oven and let quiche cool for a few minutes in pan; remove quiche to a wire rack to cool more. 

Yield: 24 mini quiches