2 cups grated zucchini
2 tablespoons butter
1/2 medium red onion, diced
1/2 cup Parmesan cheese
1/2 cup Italian style bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees. Spray a mini muffin tin with non-stick spray.
In small pan melt butter. Add the onion and cook for 6-8 minutes, or until onion is translucent. Remove from heat and let cool slightly.
While onion is cooking grate the zucchini and squeeze out the excess water. Set aside.
In medium bowl mix the eggs, Parmesan cheese, bread crumbs, salt, pepper, and cooled cooked onions. Add zucchini.
Place tablespoon of zucchini mixture into muffin cup or until cup is filled to the top. Press down lightly with the back of the spoon. Repeat until mixture is gone. Bake for 15-18 minutes or until the top is browned. Remove from oven and let cool for a few minutes.