Ingredients

• 2 small zucchinis, grated
• 4 eggs
• 1 cup shredded mozzarella cheese
• 2 green onions, chopped
• Salt & black pepper
• 1 tbsp olive oil or butter

 Detailed Step-by-Step Recipe

 1. Prepare the Zucchini

 Wash the zucchinis well.
 Grate them using a box grater.

 Place the grated zucchini in a clean towel or paper towel.
 Squeeze out as much water as possible.

 This step is important so the muffins stay firm and not watery.

 2. Make the Egg Mixture

 Crack the eggs into a large bowl.
 Add salt and black pepper.
 Whisk until smooth.

 Add:

• Grated zucchini
• Mozzarella cheese
• Chopped green onions

 Mix everything together well.

 3. Prepare the Muffin Tray

 Preheat oven to 375°F (190°C).
 Grease a muffin tray lightly with olive oil or butter.

 Spoon the mixture evenly into each muffin cup.

 Fill each cup almost to the top.

 4. Bake

 Bake for 20–25 minutes until:
 Golden on top
 Firm in the center
 Cheese becomes bubbly and slightly crispy

 Let them cool for 5 minutes before removing from the tray.

 5. Serve

 Serve warm for breakfast, snacks, or meal prep.

 Tips

 Add cooked chicken or turkey for extra protein.
 Use cheddar cheese for a stronger flavor.
 Store leftovers in the fridge and reheat easily.

Q&A

Q: Can I freeze these muffins?

 Yes! Freeze in an airtight container for up to 2 months.

Q: Why squeeze the zucchini?

 Removing water helps the muffins bake properly and stay fluffy.

Q: Can I make them without cheese?

 Yes, but the texture will be less creamy.