Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 small zucchini (1/2 cup)
  • 1 small yellow squash (1/2 cup)
  • 3 tbsp egg substitute
  • ¼ whole wheat bread crumbs
  • 1 glove minced garlic
  • ¼ tsp red pepper flake
  • ¼ onion diced
  • 2 oz fresh Parmesan cheese
  • salt and pepper to taste
  • I tbsp olive oil
  • Mini Muffin Tin, prepared (lightly coated with cooking spray)
  1. Preheat your oven to 400 degrees
  2. Grate your zucchini and squash into a bowl, yielding at least ½ cup of each vegetable.
  3. Place the vegetables in cheese cloth or colander over a bowl and allow some of the water from the vegetables drain off.
  4. Meanwhile in a pan over medium heat, add the olive oil to the pan and sauté the onions until translucent.
  5. Add the garlic and sauté for 3 to 4 additional minutes. Set aside to cool.
  6. In a mixing bowl combine all the ingredients together, mixing until combined. Add garlic and onions from sauté pan.
  7. Begin spooning the mixture into the tin making sure each cup is firmly packed.
  8. Bake for 15-20 minutes.
Recipe by Wanna Bite at