Zucchini Veggie Cups with Goat Cheese
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 tsp. baking powder (with no aluminum - like this one: BOBS)
Juice of one lemon
Sprigs of parsley to decorate
Grate all the veggies. Chop all the herbs.
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.
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.