Ingredients:

  • 6 large eggs
  • 1/2 cup cottage cheese
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1 medium zucchini, grated
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp olive oil

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel and squeeze tightly over the sink until no more liquid escapes. Note: This is the most important step to prevent sogginess.
  2. In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder. For a smoother texture, pulse these in a blender for 20 seconds.
  3. Stir the squeezed zucchini shreds and shredded cheddar cheese into the egg mixture until evenly distributed.
  4. Preheat your oven to 350°F (175°C). Generously grease a 12 cup mini muffin tin with olive oil. Note: Don't be stingy with the oil or they'll stick.
  5. Spoon the mixture into the wells, filling each about 3/4 of the way.
  6. Bake for 20-25 minutes until the tops are set and slightly golden.
  7. Let the Zucchini Egg Bites cool in the pan for 5 minutes.
  8. Run a knife around the edges to release them from the tin.