2 large eggs
2 cups grated zucchini (about 2 medium zucchinis)
1/2 yellow onion, finely chopped
1/2 cup grated cheddar cheese
1/2 cup plain breadcrumbs or cooked quinoa
1/2 cup finely chopped fresh parsley
1/2 tsp salt
Pre-heat oven to 400 F/ 200 C. In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, cheese, quinoa, parsley, and salt. Mix gently until combined. Use a spoon to fill each greased muffin cup just to the top. Bake for 20-25 minutes, or until the tops are browned and set. Cool in the pan for about 10 minutes before removing from muffin pan.
Can be frozen for up to 3 months.