Ingredients:2 cups shredded zucchini (either use a box grater or food processor)1/2 medium onion, diced1/2 cup dry Italian seasoned breadcrumbs2 eggs4 ounces of extra sharp cheddar cheese, shredded3 tbsp. panko bread crumbssalt and pepper to tasteDirections:After shredding your zucchini, lay out on a clean kitchen towel and sprinkle salt on it. Let it sit 15 minutes and then squeeze out as much water as you can. (The salt helps draw the moisture out)In a medium mixing bowl, add in zucchini, onion, bread crumbs, eggs, and cheese. Add salt and pepper and stir well.Spray a 24 cup mini muffin with cooking spray and then put zucchini mixture in each cup. Press each cup down slightly to compress. Sprinkle each cup with just a few panko crumbs for some added crunch.Bake at 400 degrees for 15-18 minutes, or until slightly golden brown. Run a knife to loosen as soon as you get them out of the oven. Let cool for a minute and then remove from pan.
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