Zucchini, Feta, and Dill Muffins
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- 1 U zucchini, shredded (about 1 cup)
- 1/4 cup reduced fat feta cheese
- 1/4 cup Panko breadcrumbs
- 1 U egg
- 2 U egg whites
- 1 tbsp fresh dill, minced
- 1/4 tsp ground pepper
- 1/8 tsp salt
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Preheat your oven to 400 degrees.
Using a box grater, shred the zucchini. Using a towel or paper towel, squeeze out any excess moisture.
In a mixing bowl, all of the ingredients and stir to combine. Pour into a muffin tin that has been sprayed with cooking spray.
Bake for 25-30 minutes until cooked through. Enjoy as a snack or meal – perfect for anytime of day.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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