Zucchini Cottage Cheese Parmesan Cups

Ingredients:

2 medium zucchinis, grated

1 cup cottage cheese (full-fat or low-fat)

½ cup grated Parmesan cheese

2 eggs

¼ cup almond flour or breadcrumbs (optional, for structure)

1 garlic clove, minced

½ tsp salt

¼ tsp black pepper

½ tsp Italian seasoning or dried oregano

Optional: Chopped herbs (parsley, basil) or a pinch of chili flakes

Equipment:

Muffin tin (preferably non-stick or lined with silicone liners)

Cheesecloth or clean towel (for squeezing zucchini Instructions:

Preheat the oven to 375°F (190°C) and grease or line a muffin tin.

Prepare the zucchini:

Grate the zucchinis and place them in a cheesecloth or clean towel.

Squeeze out as much liquid as possible. This step is crucial to avoid soggy cups.

Mix ingredients:

In a bowl, combine the squeezed zucchini, cottage cheese, Parmesan, eggs, garlic, salt, pepper, and seasonings.

Add almond flour or breadcrumbs if you want firmer cups.

Fill muffin tin:

Spoon the mixture into the prepared muffin cups, filling each about ¾ full.

Press down gently with the back of a spoon to compact the mixture.

Bake:

Bake for 20–25 minutes or until golden brown on top and set in the center.

Let cool in the tin for 5–10 minutes before removing.

Serve warm or cold:

Great on their own, or with a side of marinara or Greek yogurt dip! Tips:

You can add chopped spinach, cooked mushrooms, or even shredded chicken for variations.

For crispier edges, bake a few minutes longer or broil briefly at the end.