95kcal
2g
9g
2g
2g
7g
8g
192mg
- 350g / shredded Zucchini
- 60g / Whole grain breadcrumbs
- 1 Egg (whole)
- 100g / shredded Mozzarella (regular)
- 1 tsp Italian herbs
1. Prepare Zucchini: Shred and squeeze dry to make about 175 grams of compacted zucchini.
2. Mix Ingredients: Combine all ingredients in a bowl.
3. Shape: Place half-tablespoon portions in a mini muffin pan, pressing down to form crusts.
4. Bake: At 230°C for 15 minutes until edges brown, add rest of cheese and additional toppings, and bake for 3 more minutes.
5% of RDI
9% of RDI
9% of RDI
0% of RDI
0% of RDI
9% of RDI
40% of RDI
Hot to involve your child: Shredding: Teach them to safely shred the zucchini under close supervision. Measuring: Let them measure the breadcrumbs, cheese, and seasonings. Forming: They can help scoop and press the mixture into the muffin pan.
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