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Zucchini Casserole Cups takes 15 minutes to prepare.

Zucchini Casserole Cups takes 30 minutes to cook.

Zucchini Casserole Cups makes 1 servings.

The ingredients for Zucchini Casserole Cups are:

4 cup, sliced Zucchini
12 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
1 cup Parmesan Cheese, grated
6 serving Eggland's Best Large Egg
1 cup, chopped Onions, raw
1 cup, chopped Green Peppers (bell peppers)
1 cup Spinach, fresh
1 tsp Garlic
1 tsp Pepper, black
1 tsp Oregano, ground
0.25 tsp Salt, Morton Coarse Kosher (by NYX773)

Here is how you make Zucchini Casserole Cups:

Saute zucchini, onion, green pepper, spinach and garlic until dry. Beat eggs, add parmesan and mayonnaise and stir to combine. Add to vegetable mix, season with salt, pepper and oregano. Spray large muffin cups (6 per tin) with olive oil. Bake at 350 F for 30 minutes.Serving Size: Makes 6 1-cup servings.Number of Servings: 1Recipe submitted by SparkPeople user LAURELANNK.

The nutritional information for Zucchini Casserole Cups is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,471.1

• Total Fat: 91.3 g
• Cholesterol: 1,129.0 mg
• Sodium: 3,926.4 mg
• Total Carbs: 83.3 g
• Dietary Fiber: 16.5 g
• Protein: 86.7 g