Sadly, it's nearing the end of the season of fresh produce, but at least for myself, the tomatoes and zucchini are in abundance. Now is the time I like to create end of summer dishes and freeze what I have made to preserve these veggies at their peak. I am always looking for ways to utilize zucchini because if you’ve ever planted it, you know that it overproduces and you are left with more than you can eat. This new recipe from Caroline Harrow is such a perfect way to use up some wonderful summer produce and turn it into a hearty breakfast or savory side to any dinner. 

Ingredients:

2 cups zucchini, grated and excess moisture removed

2 cups potato, grated

1 onion, grated

2 large eggs

½ cup parmesan cheese

½ cup seasoned breadcrumbs

2 cloves garlic, minced

1 tsp salt

½ tsp black pepper

½ tsp Italian Seasoning

2 T olive oil

Begin by preheating your oven to 400 degrees. Grate your potatoes, zucchini and onion on a box grater or food processor and squeeze out as much moisture as possible from your zucchini.

Next, grease 12 muffin tins and set aside. Mix together all ingredients together except your olive oil.  Caroline recommends adding more garlic than this recipe calls for, but it's all based on your preference. There is no such thing as too much garlic in my opinion. Fill up your muffin tins and press down to tightly pack in the ingredients filling the tins about 3/4 of the way up. Drizzle with olive oil for a crispy top and bake for 20-25 minutes or until golden brown. You can freeze these for up to two months and rewarm them in your air fryer or oven. For a heartier dish feel free to incorporate bacon, mozzarella cheese, ham or cooked sausage!

Thank you so much Caroline for this delicious recipe. My husband and I welcomed our son, Liam last Friday on September 4th, and these are a perfect quick and easy breakfast for postpartum recovery.