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Zucchini Puff Muffins Recipe

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This recipe for Zucchini Puff Muffins, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lenea Green
Added: Sunday, November 1, 2009


8 oz. mozzarella cheese, shredded
4 zucchini, sliced into thin wheels
1 medium vidalia onion, sliced thin
2 eggs
3 pkgs. crescent rolls (I use the lowfat ones, of
salt and pepper to taste
1/2 tsp. dried basil
1/2 stick butter
dijon mustard

1. Heat oven to 350
2. Saute the zucchini and onion in butter until very tender. Add salt and pepper to taste and basil to mixture.
3. Remove from heat and add eggs and cheese. Mix well.
4. Cut each crescent roll in half lengthwise and place the widest part into the bottom of a small size muffin tin.
5. Spread a drop of mustard on the bottom of the muffin.
6. Add about a tablespoon zucchini mixture on top and then wrap the ends of crescent roll around the top to cover the muffin.
7. Bake until golden brown and bubbling.

Personal Notes:
Personal Notes:
This is Susan's recipe but since she didn't add it I had to - it's one of my favorites!




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