1/2 of a small onion, chopped (2 tbsp.)
1 clove garlic, minced
1 1/2 c. shredded zucchini
1 1/2 c. shredded Monterey Jack cheese
3 tbsp. cornmeal
1/4 tsp. dried oregano, crushed
1 tbsp. butter
3 slightly beaten eggs
1/4 tsp. ground cumin

In a large skillet cook onion and garlic in butter until onion is tender but not brown. Add zucchini and stir about 2 minutes or until crisp tender. Remove from heat.

In a large bowl, mix eggs, cheese, cornmeal, cumin, oregano and zucchini mixture. Spoon a scant 2 tablespoons of mixture into greased 1 3/4 inch muffin pans. Bake in a 325 degree oven for 15 to 18 minutes or until set. Remove from pans (or pour batter into greased 8 x 8 x 2 inch pan. Bake for 20 to 25 minutes or until set. Cut into bite size squares. Serve hot, makes about 24 appetizers.