(This is the printer-friendly version of a recipe that is no longer on the site, but I am leaving it here for those who may have liked this version. Check out Flourless Breakfast Muffins with Zucchini and Feta if you want to see the new version that doesn’t need quinoa flakes.)

(Makes 12 muffins, recipe adapted from a muffin recipe by Rose Elliot.)

1 medium zucchini, cut into strips and diced to make 1 1/2 cups diced zucchini
1-2 tsp. olive oil
1/3 cup lowfat cottage cheese
1/4 cup parmesan cheese
1/4 cup quinoa flakes
2/3 cup almond meal (finely ground almonds can be substituted, but if you grind your own almonds, the texture will be a bit chunkier)
1 tsp. baking powder
4 eggs, well beaten
3 T water
1/2 cup crumbled feta (not packed)
2 T sliced green onions
1 tsp. Spike Seasoning, optional but recommended (After I posted this I found out Spike is not Gluten-Free. Use any seasoning you like on eggs if you need gluten-free.)

Preheat oven or toaster oven to 400F.

Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each strip, cut off part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut into thinner strips if needed, then dice to make small cubes around 1/4 inch square.

Heat olive oil in non-stick frying pan and saute zucchini until it’s softened and just starting to brown, about 5 minutes. In large plastic bowl, combine cooked zucchini, cottage cheese, parmesan, quinoa flakes, almond meal, baking powder, beaten eggs, water, crumbled feta, green onions, and Spike seasoning if using. Gently mix together with large spoon.

Spray silicone muffin pan or individual silicone muffin cups with non-stick spray or olive oil. Divide the mixture between 12 muffin cups. Bake muffins about 25 minutes, or until muffins feel firm and are lightly browned.

These will stay good in the refrigerator for quite a few days and can be reheated in the microwave. Be careful not to overcook when reheating or they will be too hard.

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