Best Baked Zucchini Cups Recipes

ZUCCHINI CUPS

Zucchini Cups image

Just in time for the bountiful harvest! A change from the usual recipes, these can be appetizers when made in mini muffin tins. For a side dish, use regular size tins. This recipe came from the Pittsburgh Post Gazette.

Provided by Jezski

Categories Vegetable

Time 35m

Yield 12 zucchini cups

Number Of Ingredients 7

Ingredients

cooking spray, for spritzing the pan
3 ounces grated mozzarella cheese
2 cups unpeeled zucchini, grated, about 1 large zucchini
1/2 small onion, minced
2 large eggs, beaten
salt & freshly ground black pepper
1/2 cup fresh breadcrumb

Steps:

Preheat the oven to 375 degrees.
Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
In a large bowl, combine all the ingredients, mixing well.
Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
Tip: It's best to squeeze out the zucchini to get it as dry as possible.

ZUCCHINI CUPCAKES

Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI SCALLION FRITTATA CUPS

Zucchini Scallion Frittata Cups image

Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time.

Provided by Nocciola

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

cooking spray
7 egg whites
3 eggs
2 tablespoons half-and-half
2 cups shredded zucchini
1 cup chopped green onion
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
Bake in preheated oven until set in the middle, 30 to 35 minutes.

Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.9 g, Cholesterol 36.7 mg, Fat 2.2 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 74.1 mg, Sugar 0.9 g