3 slices Provolone, grated
2 c. shredded zucchini
3 tbsp. finely chopped onion
1/2 c. bread crumbs, seasoned
1/2 tsp. salt
2 eggs
Vegetable oil

Combine all ingredients except oil. Stir with a fork, well blended. Heat 1 teaspoon oil in each muffin cup. Carefully spoon batter evenly into cups. Bake for 20 minutes or until brown and puffed at 375 degrees. Makes 12 large or 24 small muffins.