Zucchini and Potato Cups

Makes 3 servings (2 per serving)

Ingredients

  • 1½ cups shredded zucchini
  • 1 cup grated shredded potato
  • 1 clove minced garlic
  • ¼ cup cornmeal
  • ¼ cup crumbled feta cheese
  • 1 tsp onion powder
  • ⅛ tsp salt
  • ⅛ tsp fresh ground pepper
  • 1 large egg

Preparation

  1. Preheat oven to 400°F.
  2. Using a cheese cloth or a clean dish towel, gently squeeze out shredded zucchini and potato to remove excess moisture. Transfer to a medium bowl.
  3. Add garlic, cornmeal, cheese, onion powder, salt, pepper and egg. Stir well until fully combined.
  4. Spoon mixture into 6 greased muffin cups, dividing equally. Using fingers, make a small indentation in the centers and gently press mixture up sides of muffin cups.
  5. Bake until slightly crispy and golden brown at the edges, about 10 – 15 minutes.
  6. Let cool in pan for 1 – 2 minutes, then gently remove tots from muffin tin.
  7. Serve warm and enjoy!

Nutritional analysis per serving: 141 calories, 5 g fat, 6 g protein, 19 g carbohydrate (17 g available carbohydrate), 2 g fibre, 271 mg sodium

My Viva Servings: 1 protein, 1 grain, 1 vegetable