Ingredients
2 large egg whites
1/2 cup shredded low-moisture mozzarella
1/4 cup grated zucchini
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
Spray or oil for greasing
Instructions
Preheat oven to 375°F (200°C)
Line 12 muffin cups with paper liners or spray with oil
Grate zucchini and squeeze dry using a clean towel
In a bowl, whisk egg whites until frothy
Mix in olive oil, garlic powder, onion powder, paprika, salt, and pepper
Fold in zucchini and mozzarella until evenly combined
Spoon mixture into prepared muffin cups until 2/3 full
Bake for 22 minutes until golden and firm
Let cool in pan for 5 minutes before transferring to wire rack
Notes
To prevent sogginess, pat zucchini dry before adding to batter
For extra protein, stir in 1/2 tsp baking powder before mixing
Substitute cheddar or parmesan if mozzarella is unavailable
Freeze cooled muffins in airtight bag for up to 3 months
Reheat in toaster oven or microwave
- Prep Time: 15
- Cook Time: 22
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 0g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg