zucchini mock and cheese cupcakes

August 3, 2016

zucchini mock and cheese cupcakes | suzyandco.com

This simple recipe for zucchini mac and cheese only has 8 ingredients and can be a main dish or a side.

Using zucchini for macaroni in a macaroni and cheese dish is a great way to use up zucchini, get more veggies in, make a low-carb pasta, or just change things up.

These cupcakes can also be done in a casserole dish. Which sometimes makes clean up much easier. I hate cleaning cupcake tins. I think I need to spring for some of these pretty soon.

But until then, either line the cupcake pan or make sure to oil, butter, or spray with non-stick cooking spray. 


2 cups shredded zucchini - drained**
1 cup milk
1 tsp dry mustard
1 egg
1/2 cup sliced green onions
salt and pepper to taste
1 1/2 cups shredded cheese


Preheat oven to 350 degrees.
Line cupcake tins with paper cups or slather them with something.
In a medium bowl, add the milk, mustard powder, salt, pepper, and whisk in the egg and green onions.
Mix in the drained zucchini.
Add all but 1/4 cup of the shredded cheese and mix well.
Place in the cupcake tins.
Top each cupcake with some of the remaining shredded cheese.
Bake for `20-25 minutes.

** - If you do not drain the zucchini it will be very watery and them your cupcakes will be watery. I have learned this the hard way.