Description
Delicious and healthy low-carb muffins packed with zucchini and cheese, perfect for a quick snack or breakfast.
Ingredients
Scale
- 1 medium zucchini, thinly sliced
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for sautéing)
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- In a skillet, heat olive oil over medium heat and sauté the zucchini slices until they are slightly softened.
- In a mixing bowl, combine the sautéed zucchini, shredded cheese, garlic powder, onion powder, salt, and black pepper.
- Whisk together eggs in a separate bowl and add them to the zucchini mixture. Mix well.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick comes out clean.
- Let cool for a few minutes before removing them from the tin. Enjoy your muffins!
Notes
Store leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: low-carb, zucchini muffins, healthy snacks, breakfast muffins, gluten-free