I found a recipe from a South Beach Diet board a while back, and tweaked it to my liking. They are called Ricotta Muffins. I made a batch on Sunday night - made 12 muffins. Yesterday morning, I heated a couple for breakfast, and they were great. My daughter (who HATES zucchini) asked for one this morning and she loved it! The best part is that I can make them, freeze them, and then just heat them up for breakfast!

I chopped up half an onion and started it sauteeing in a bit of olive oil. While that worked, I rough-chopped a bunch of mushrooms (probably a cup) and threw those in. Then I added some garlic and most of a shredded zucchini. I added some Italian seasoning, then removed from the heat and stuck this stuff in the freezer to cool off quickly.

Meanwhile, I mixed 2 cups of part-skim ricotta cheese with 4 eggs, some salt and freshly ground pepper.....just stirred until it was all blended together. I sprayed a muffin tin with olive oil spray. By then, the veggies were cool enough that I wasn't worried they'd cook the eggs. I mixed them with with the egg cheese mixture, and decided to add some parmesan to it. Maybe a couple tablespoons of finely grated parm (I wasn't measuring as I just grated it right in).

I poured this into the muffin pan and baked them for half an hour. Let cool a bit, then removed from the muffin pan and wrapped each one individually to store for breakfasts all week! This morning I was in a hurry, so I heated mine up at work and everyone wanted to know what I was eating!

This is probably 10 - 15 minutes of work for a whole week's worth of breakfasts or whatever- you could certainly eat them for dinner with a salad and some bread. Tastes kind of like a fritatta.
Yum.