My - Meatless Mondays ---- Zucchini Mufflettes

Here we are, another week, and time to create a delicious meal.  I am sharing with you a side for myself which would go with fish or with another vegetable such as eggplant or potatoes or any squash.  Let your imagination lead you.

Zucchini Mufflettes


1 small to medium zucchini, depending on the size muffin you are making ---for regular muffins, I would use two zucchinis. For regular minis, I would use one normal sized zucchini.  My minis called for a smallish zucchini.  These were mini-minis.

1/4 cup gluten free bread crumbs or panko crumbs for those who can eat them
1 egg, beaten

1 1/2 tablespoons olive oil

We grow oregano, basil and chives and parsley.  I asked my husband to bring some in.  I chopped them and threw them in.  I can't give amounts.  I am sorry.

1 teaspoon pepper sauce

1 teaspoon hot paprika


Method:

Preheat oven to 350 degrees F.

Put paper cups into mini muffin pan or spray the pans, themselves.  I sprayed the paper with olive oil.
Shred zucchini in food processor.

In medium bowl beat egg.

Add the oil and hot pepper sauce to egg and mix.

Add spices except for paprika.

Add the bread crumbs and mix all the ingredients well except paprika which will be sprinkled on the mufflettes.  You can add a little of the hot paprika to the batter, if you would like.  I find that mine is not really that hot.

Using a small cookie scoop or a tablespoon, put amount into each mini cup.  It should be almost filled to the top.  Sprinkle the paprika on top and place in oven.

Bake from 25 - 30 minutes until slightly golden brown.  I tried a toothpick to make sure it came out dry.   You might want to check these at 20 minutes, if you are making real small ones.

These are cuties and look great on the plate with other food.  Mine were no larger than a bite size.  Made twelve minis.

Linked to Mouthwatering Mondays    Menu Plan Monday   Monday Mania     Gluten Free Wednesdays