2 organic eggs (or egg substitute)
1/2 yellow onion, diced
1/2 Cup organic dairy free cheese (cheddar flavor)
½ Cup organic nutritional yeast
1/2 cup organic gluten-free bread crumbs
Salt and Pepper
Preheat oven to 400F; spray a mini-muffin tin with non-stick spray.
Grate zucchini and squeeze in a clean dish towel to squeeze out the excess water until you have removed as much as humanly possible. Combine remaining ingredients and stir in zucchini. Using a cookie scoop, fill the muffin cups to the top; sprinkle with additional nutritional yeast. Bake 20-25 minutes, or until the top is browned and filling is set.