These low-carb zucchini egg cups are ideal for feeding a crowd. In the recipe below, you line a muffin tin with thinly sliced strips of zucchini. Then you pour an eggy, quiche-like batter into the middle. Bake until set, and these little egg cups are ready to serve.
The recipe is easy to make in advance, and the egg cups are just as tasty served at room temperature. Consider using a mandoline to get the zucchini strips nice and thin, so that they’ll get slightly crispy in the oven. If you don’t have a mandoline, a veggie peeler will do the job nicely.
Low Carb Zucchini Egg Cups
Ingredients
2 medium zucchini, thinly sliced into strips
1 medium zucchini, grated
1 small red onion, brunoise
8 eggs, beaten
1/2 cup heavy cream
1 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
Directions
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