How to make low-carb zucchini egg cups

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These low-carb zucchini egg cups are ideal for feeding a crowd. In the recipe below, you line a muffin tin with thinly sliced strips of zucchini. Then you pour an eggy, quiche-like batter into the middle. Bake until set, and these little egg cups are ready to serve.
The recipe is easy to make in advance, and the egg cups are just as tasty served at room temperature. Consider using a mandoline to get the zucchini strips nice and thin, so that they'll get slightly crispy in the oven. If you don't have a mandoline, a veggie peeler will do the job nicely.
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Low-Carb Zucchini Egg Cups
12
10 minutes
30 minutes
40 minutes
2 medium zucchini, thinly sliced into strips
1 medium zucchini, grated
1 small red onion, brunoise
8 eggs, beaten
1/2 cup heavy cream
1 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
Preheat the oven to 400 F.
Grease a muffin tin with cooking spray, and arrange a strip or two of zucchini around the rim of each well. Set aside.
Wrap the grated zucchini in a dish towel or paper towels to remove any excess moisture. Place in a bowl with the red onion.
Add the eggs, cream, feta, salt, pepper and oregano. Mix well to combine.
Ladle the mixture into the muffin cups.
Bake for 30 minutes, or until almost set. Allow to cool 15 minutes before unmolding and serving.
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