Sort ingredients
auntlainey
QR Code
Listen
Pdf
Preheat the oven to 375°F (190°C). Grease a 6-cup jumbo muffin pan or line it with silicone liners.
Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible.
In a large bowl, whisk together the eggs and cottage cheese. Stir in Parmesan, garlic powder, Italian seasoning, black pepper, salt, and parsley.
Fold the squeezed zucchini into the mixture until evenly combined. If using mozzarella, mix in half of it.
Divide the mixture evenly among the prepared cups, pressing it down gently.
Sprinkle the remaining mozzarella or a little extra Parmesan over each cup.
Bake for 25–30 minutes, or until the tops are golden brown and the centers are set.
Let the cups rest in the pan for about 5–10 minutes before carefully removing them.