This is a super, super easy (and relatively healthy) side dish to make with just about any meal. I think it took me 6 minutes to throw this together from start to finish and that included grating the zucchini. My mom and I ate this for dinner one night, it was FABULOUS. I will definitely be making these again.
I got 11 zucchini muffins out of this and the entire batch was 11 ww+ pts...so 1 pt+ each. According to the original website it claims 1 and 2 muffins are both 1 ww+ pt, and 3 muffins is 2 ww+ pts...but they used MINI muffin tins and theirs were much puffier. I don't think either way makes a difference...they still taste good.
1 cup shredded zucchini (I shredded mine on the large holed side of a box grater)
¼ medium onion, chopped
1 large egg (I used egg substitute)
¼ cup dry bread crumbs
1/4 c grated Parmesan cheese
Salt and pepper to taste
Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray. Wrap the shredded zucchini in a paper towel (or clean dish towel) and squeeze to extract any excess moisture from the zucchini.
In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together. Bake for 15-18 minutes or until the tops are beginning to turn golden. Run a plastic knife around the outside of each top while still in the muffin tin and they will come right out.
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