I cannot believe I did not take a picture of my squash muffins as they came out of the oven, golden brown, cheese melted, fragrant from the chives. Oh well, you will simply have to bake these and send me your pictures!
2 cups squash, yellow & zucchini, grated, drained well
2/3 cup fresh breadcrumbs, I used sourdough
½ cup pecorino or romano cheese, fine grated
2 garlic roasted cloves, pressed
3 tablespoons fresh chives, finely chopped
Pinch sea salt, ground pepper
2 eggs, beaten
Preheat oven to 375 or 400 degrees, depends on how hot your oven bakes. Coat muffin pan with butter. The first batch I did I used canola spray, but they stuck like crazy. Butter is the ticket.
Use a box grater, Cuisinart or Moulinex to grate your squash. I let the squash drain from a sink mesh basket for a few hours before I squeezed the moisture out with towels.
In a large bowl, combine squash, breadcrumbs, cheese, garlic, chives, salt & pepper well. Add eggs last and mix well with your hands. Fill muffin cups with a few tablespoons until you fill the full dozen, distribute evenly.
Bake for 15-18 minutes until golden. Let the muffins cool. Serve as an appetizer with marinara sauce, or for breakfast with butter.