Vegetarian

Feta-Parmesan Zucchini Souffle Muffin is for Lunch.

Feta-Parmesan Zucchini Souffle Muffin takes 15 minutes to prepare.

Feta-Parmesan Zucchini Souffle Muffin takes 30 minutes to cook.

Feta-Parmesan Zucchini Souffle Muffin makes 11 servings.

The ingredients for Feta-Parmesan Zucchini Souffle Muffin are:

1/2 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1 1/2 zucchini, grated
1 teaspoon Butter
1 Teaspoon Oregano
a few twists of Black Pepper
1 3/4 cups eggbeaters
1/2 cup Feta Cheese, crumbled
1/2 cup Shredded Parmesan (from hard Parmesan)

Here is how you make Feta-Parmesan Zucchini Souffle Muffin:

Preheat oven to 350 F. Saute onions in butter till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.Serving Size: 1 muffinNumber of Servings: 11Recipe submitted by SparkPeople user SUPERBIEN.

The nutritional information for Feta-Parmesan Zucchini Souffle Muffin is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 59.4

• Total Fat: 2.5 g
• Cholesterol: 7.2 mg
• Sodium: 251.3 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.3 g
• Protein: 6.8 g