Veggie Cups seem to be everywhere lately—at your favorite coffee shop, at the bakery counter, and on grocery store shelves. Everyone loves them, and that’s reason enough to start baking them at home. They come together quickly, require simple ingredients, and taste far better than anything store-bought.
My version bakes up soft on the inside, lightly crisp on top, and full of colorful, wholesome vegetables. Every bite feels light yet satisfying, with a delicate texture and savory flavor that pairs beautifully with your favorite dips or sauces.
Serve them as a flavorful side dish with your main course, or enjoy them on their own. They work perfectly for dinner, make meal prep easier, fit neatly into a lunchbox, and double as a healthy grab-and-go snack. Simple to make, packed with flavor, and a feel-good option for any time of day.
Ingredients
Instructions
- Grate the zucchini using the large holes of a grater, sprinkle with 1 tsp of salt, and set aside for 10 minutes. Then thoroughly squeeze out the water. I recommend using paper towels for the final squeeze. There shouldn’t be any excess water left in the zucchini. Dice the onion and pepper, shred the spinach, and set them aside.
- Crack the eggs into a bowl, add the oil, and whisk until well combined. Stir in the zucchini, cheese, bell pepper, onion, and spinach. Add the flour and baking powder, season with ½ teaspoon salt and pepper, and mix just until combined—do not overmix. Spoon the batter into a lightly greased muffin tin, filling each cup about ¾ full. Bake at 350 °F for 25–30 minutes, until the tops turn golden and the centers are set.
Notes
Frozen spinach can be used if you don’t have fresh spinach. Thaw it first and squeeze out all the water. The cups also taste great cold—you can add feta, mozzarella, or sautéed mushrooms.