Ingredients
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1/8 cup zucchini , finely grated
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1/8 cup carrots , finely grated
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¼ cup cheddar cheese , finely grated
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1 egg
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2 puffy pastry sheets
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1 tbsp butter , melted for brushing muffin tins
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Preheat the oven to 430°F. Prepare a muffin tin by brushing each cavity with butter.
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In a bowl, mix the zucchini, carrot, egg, and half of the cheddar cheese. Set aside.
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Using 2 1/2-inch circular cookie cutter, cut 24 circles out of the puffy pastry. Gently press the circles into each muffin tin cavity, making sure there’s a bit of a lip coming up the sides.
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Using a spoon, drop the egg mixture into each cavity, filling each about ¾ full. Do not fill to the top, as the mixture puffs up and might overflow. Sprinkle with the remaining cheese.
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Place in the oven and bake until puffed and golden, about 12 minutes.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.