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Preheat the oven to 350°F.
Steam and chop the veggies: Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the veggies. Steam for 5 minutes, until just tender. Rinse with cold water to stop the cooking. Finely chop the steamed veggies. You should have about 2 ½ cups.
Make the filling: Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper to the beaten eggs. Stir in the minced broccoli.
Distribute the broccoli mixture: Coat the wells of 2 mini muffin pans (1 dozen wells each) with non-stick spray. We recommend using non-stick mini muffin pans. Distribute the broccoli mixture in the muffin wells.
Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top.