Snack on-the-go: Zucchini Muffins

As a mother I am always trying to incorporate more vegetables in my children's diet. Plus anything that resembles a cupcake almost always guarantee's they will eat it. Under 100 calories per muffin, high in calcium - coupled with being very portable - makes this muffins a great on-the-go-snack!

Ingredients:

• 1 Large Zucchini (makes 12 Cupcakes)
• 2 Organic Eggs
• 1/2 Sweet Onion Minced
• 2 Handfuls of Mozzarella Cheese
• 2 Tablespoons of Romano grated Cheese
• 2-3 Cloves of Garlic (Chopped)
• 1/2 Cup of Ezekiel Bread crumbs
• Dash of sea salt
• Cracked Pepper (Optional)

How to make it:

1. With skin left on Zucchini and ends cut, grate it on the large hold side of the grater.
2. Combine everything together in a large bowl and mix/fold together.
3. Coat cupcake tray with olive Oil.
4. Preheat oven to 375 degrees.
5. Put about 2 tablespoonful in each cupcake hole.
6. Bake for about 27-30 minutes.
7. When done let cool.
8. Serve right away or refrigerate and reheat later.
9. Makes 12 cupcakes