Zucchini Veggie Cups with Goat Cheese
Ingredients
2 cups yellow squash, grated
2 cups zucchini, grated
1 small onion, grated
2 cups cooked quinoa (I used half red and have brown)
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 1/2 cups oat or almond flour
3 eggs
3 tsp. baking powder (with no aluminum - like this one: BOBS)
Juice of one lemon
Goat cheese
Sprigs of parsley to decorate
2 cups yellow squash, grated
2 cups zucchini, grated
1 small onion, grated
2 cups cooked quinoa (I used half red and have brown)
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 1/2 cups oat or almond flour
3 eggs
3 tsp. baking powder (with no aluminum - like this one: BOBS)
Juice of one lemon
Goat cheese
Sprigs of parsley to decorate
Instructions
STEP ONE:
Grate all the veggies. Chop all the herbs.
STEP TWO:
Add all the ingredients (except for the cheese and sprigs) to a bowl and combine. Spray a muffin tin with coconut, grape seed or olive oil and fill each cup to the top.
STEP THREE:
Bake at 350 for 20 minutes. Top with goat cheese and place back in the oven for an additional 5 minutes until cheese has softened. Serve with a sprig of parsley on top before serving.
STEP ONE:
Grate all the veggies. Chop all the herbs.
STEP TWO:
Add all the ingredients (except for the cheese and sprigs) to a bowl and combine. Spray a muffin tin with coconut, grape seed or olive oil and fill each cup to the top.
STEP THREE:
Bake at 350 for 20 minutes. Top with goat cheese and place back in the oven for an additional 5 minutes until cheese has softened. Serve with a sprig of parsley on top before serving.