Zucchini and Potato Cups

Makes 3 servings (2 cups per serving)

Ingredients

  • 1 small zucchini, peel on
  • 1 medium potato (or about 1 cup shredded)
  • ¼ cup cornmeal
  • ¼ cup feta cheese
  • 1 tsp. onion powder
  • 1 tsp. garlic, minced
  • ⅛ tsp. salt
  • ⅛ tsp. pepper
  • 1 egg

Preparation

  1. Shred zucchini and potato into a medium-size bowl. Using a clean dish towel or paper towel, squeeze as much of the moisture out of the zucchini and potato as you can.
  2. Add the remainder of the ingredients to the bowl. Mix together until well-blended.
  3. Generously grease a muffin tin. Divide batter into 6 cups. Bake at 400°F for 10-15 minutes or until golden around the edges.
  4. Let cool 1-2 minutes, then gently remove tots from muffin tin. Serve warm and enjoy!

Nutritional analysis per serving: 141 calories, 4.7 g fat, 6.3 g protein, 19 g carbohydrate (16.9 g available carbohydrate), 2.1 g fibre, 271 mg sodium.

My Viva Servings: 1 protein, 0 fat, 1 grain, 1 vegetable, 0 fruit, 0 dairy

 

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