savory parmesan zucchini muffins/bread squares:
you can do these different ways.. either put them into an olive oil sprayed muffin pan or just on an olive oil sprayed flat 9x12 pan.
Oven temp: 425 (if you are using a dark pan... adjust oven temp-- I baked on 400..but my oven is weird)
2/3 cup of olive oil
3 eggs whites (2 eggs if you want to use the yolk)
3/4 cups of milk (i use skim or 1%)
1 1/2 teaspoons of minced garlic (I made some with & and some w/o so you can use more or less the one's with the garlic.. were absolutely amazing)
2 1/2 cups of flour (you might need a little extra depending on how wet your zucchini gets- I may have used closer to 3)
2 teaspoons of salt
1/4 cup of sugar
1 tablespoon of baking powder
3/4 cup of parmesan cheese plus a little extra for sprinkling on top
1 1/2 tablespoons of fresh basil chopped up or shredded
3 cups of grated zucchini
First mix the wet ingredients- make sure eggs are beaten and mixed well.
Then in a seperate bowl combine the flour, salt, sugar and baking powder. Add them gradually to your wet ingredients. Next, fold in the parm cheese, basil and the grated zucchini. Make sure the zucchini is well mixed in- it tends to get stuck on the bottom and wrapped around the spoon.
Place them into your muffin pan (or flat pan). You can fill the muffins to the top..they puff up nicely. Then sprinkle the remaining parmesan cheese over the top. This will get that yummy crunchy cheese on top...in the oven. Oh! So good!
Bake for about 20 minutes. It goes by quick!