If you’re anything like me, then you dove deep into gardening this quarantine and have more zucchini than you know what to do with. The last one we pulled out was about a foot long and I know from experience (about a dozen zucchini breads) that it would give me a lot of shredded cups to work with.
However, I’m tired of the same old recipes and went looking for a new one. On my voyage, I found a “Broccoli and Cheese Cup” recipe on Pinterest but the link was broken. So, I let the idea inspire me and created these “Zucchini Cracker Cups”. They’re easy, delicious and approved by the littles!
Ingredients:
12 crackers (Nabisco Ritz or Keebler Club crackers), crumbled
1 egg
1 cup of zucchini, shredded
1/2 cup of cheddar, shredded
Salt
Pepper
Garlic Powder
Directions:
- Mix all ingredients in a bowl well. Seasonings to taste.
- Place in mini muffin tins
- Bake at 350 degrees for 12-15 minutes.
- Enjoy!
Tips:
This recipe yields about a half dozen mini cups. Therefore, I doubled the batch.
This recipe is easy to reheat or freeze. Make sure they cool to room temperature before placing them in an air tight container beforehand.