Description
Zucchini Cottage Cheese Parmesan Cups are a delicious and healthy snack or appetizer made with grated zucchini, cottage cheese, and Parmesan cheese, baked to perfection.
Ingredients
- 2 medium zucchini, grated
- 1 cup cottage cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup shredded mozzarella cheese
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- Nonstick cooking spray
Instructions
- Preheat oven to 375°F. Generously grease a 12-cup muffin pan with cooking spray.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible.
- In a large bowl, whisk together cottage cheese, Parmesan, eggs, mozzarella, flour, garlic, Italian seasoning, salt, and black pepper.
- Fold in the squeezed zucchini and parsley until evenly combined.
- Divide the mixture among the 12 muffin cups, filling each about ¾ full.
- Bake for 25–30 minutes, until the edges are golden brown and the centers are set.
- Let cool in the pan for 5 minutes, then carefully loosen the edges with a knife and remove the cups.
- Garnish with extra Parmesan and fresh parsley. Serve warm.
- For extra-crispy edges, bake for an additional 3–5 minutes or place under the broiler for about 1 minute at the end, watching closely.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy cups.
- These cups can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg