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Zucchini Egg Mini-Muffins
 Nutritionist Approved
At a Glance
Category:Grocery Additions
Cuisine:American
Approved For:Vegetarian, Diabetic
Prep Time: Less than 10 minutes
Cook Time:Less than 20 minutes
Makes: Servings(s)
Chefs notes

Try these easy-to-make protein-packed mini muffins for a delicious and unique PowerFuel snackówith only 40 calories a piece!

from Nutrisystem Member, leodora

Counts As
2 Extra: Limited
Directions
1. Puree the eggs and jalapeno in a mini food processor or blender. This takes about 45 seconds to one minute until the jalapeno is very well incorporated into the egg.
2. Shred the zucchini, about 1 small zucchini is plenty.
3. Add the egg mixture, zucchini, Parmesan, salt and pepper into a bowl and mix well.
4. Evenly distribute the mixture in a mini muffin pan and bake for 20 minutes at 400 degrees.

Note: Each muffin is 41 calories, 1g carb, 3g fat, 3g protein, 105g sodium. They are more filling than you think!
Ingredients
2
 
large
eggs
1
 
small
zucchini
 
1/4
cup
Parmesan cheese
1
 
pinch
salt and pepper
1
 
medium
jalapeno, no seeds
Variations (May affect "Counts As" values)
You can use eggbeaters instead of real eggs. I use
brown
eggssupplemented with omega-3 fatty acids.
Serve With
 

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