Zucchini Biscuits

Ingredients:

• 1 zucchini
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup shredded cheese
• 1/4 cup Italian breadcrumbs
• 1/4 tsp salt
• 1/4 pepper

Preparations:

1. Preheat oven to 400.  Spray a muffin tin with cooking spray. If using a mini muffin tin, it will make 12. If using a regular muffin tin, it will make 9.
2. Grate the zucchini into a paper towel.  Squeeze all of the excess water out of the zucchini. 
3. In a medium bowl, combine all of the ingredients.
4. Fill each muffin cavity, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
5. Bake for 15-17 minutes, or until the tops are golden and the edges have not started to burn.
6. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin.

Cheesy Zucchini Bake

Ingredients:

• 2 medium zucchini
• 2 medium-sized yellow squash
• 4 Tbsp chopped fresh basil
• 4 Tbsp thinly sliced green onion
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 3/4 tsp garlic powder
• 1 shredded Italian cheese
• 1/2 cup grated Parmesan

Preparations: 

1. Preheat oven to 350F. Spray an 8" x 8" baking dish with non-stick spray. 
2. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions. 
3. Combine the sliced squash, chopped basil, sliced green onions, oregano, parsley, garlic powder, half cup of shredded cheese, all the parmesan, and stir together until the veggies are coated with cheese and the herbs are well-distributed. 
4. Put the mixture in the baking dish and bake uncovered for about 40 minutes.
5. Take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of shredded cheese. Put the dish back in the oven and bake 20 minutes longer, or until the cheese is melted and nicely browned.

Cook Time: 1.25 hours

Serves: 9