Original recipe yields 12 servings
Based on a 2,000 calorie diet
Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano.
Great taste and easy to make. Subed coconut milk for half and half and used goat cheese. Turned out very nice. A great to go breakfast. Thank you for the recipe..
Healthy, great flavor, good reheated, great consistency. My big complaint is that they were very hard to get out of the muffin tins and then to clean the pan. On my second attempt, I greased t...
Awesome! What a great way to use up the shredded zucchini in my freezer from the Summer's bounty! My family are not huge zucchini lovers in general, but this is one of those recipes where you ...
Yummy but very hard to get out of the pan! Used a pastry brush and veggie oil to thoroughly grease the cups too. Convect baked at 350 for about 25 minutes. Would add salt next time too.
I made these in a mini cupcake pan and they were a nice appetizer. Need a little bit more of some different cheese. Yummy and Healthy!
Great recipe. I have been looking for a way to use my frozen grated garden zucchini other than making zucchini bread. I tried this recipe and it turned out great. I froze my zucchini in two cup ...
Great flavor with the scallions, but they need some bulking up. Mushrooms are a perfect addition! I also usually add more cheese and use milk in place of Half and Half.