Ingredients:
- 3-4 medium zucchini grated with skin
- ½ onion finely chopped
- 2 large eggs
- 3 ounces crumbled feta cheese
- 2 tablespoons parmesan
- 2 tablespoons parsley
- 2 tablespoons dill
- 2 tablespoons mint
- ½ cup breadcrumbs
- Salt/Pepper
- 2 teaspoons Herbs de Provence Extra virgin olive oil (divided)
- Fresh rosemary for garnish
Instructions:
- Preheat oven at 400 F.
- Line a muffin pan with muffin liners and brush the bottom of the liner lightly with olive oil (remove them before serving)
- Grate the zucchini, place in a colander and salt lightly, let it sit for about 10 minutes. Squeeze as much water as you can from the zucchini and place in a bowl.
- In another bowl beat the eggs, add the feta cheese onion, parsley, dill, mint, pepper and olive oil. Mix well and then add the breadcrumbs.
- Add mixture to zucchini and mix well, mash with a fork to combine all ingredients well.
- Divide mixture in a 12 muffin pan, about 1 ½ tablespoons each.
- Sprinkle each with the grated parmesan.
- Bake for about 30-35 minutes until golden brown on the outside and soft inside.
- Remove liners, garnish, and serve!