Savory Zucchini Muffins

 1 T. olive oil
2 med zucchini
1/8 t. salt
1 egg
1.5 oz. crumbed feta
1/4 med onion finely chopped
1 T. fresh parsley
1 T. chopped freh dill
1 T. chopped fresh mint
1/4 t. pepper
3 T. unseasoned breadcrumbs
1 T. Parmesan cheese

Preheat oven to 400 degrees.  Line a muffin pan with muffin liners and brush bottoms of liners with olive oil.  Place the grated zucchini in a colander and sprinkle with sea salt.  Set aside for l0 minutes to allow the salt to penetrate.  Remove the zucchini and place on tea towel.  Pull the edges of the towel in and twist and squeeze to remove as much of the water from zucchini as possible.  

In a large bowl, combine the egg, feta, onions, parsley, dill mint, and pepper and the remaining T of olive oil.  Mix well and ad the zucchini to the bowl.  Mis again, and add the breadcrumbs.  Use a fork to mash the ingredients until well combined.  Divide the mixture among the prepared muffin liners and then sprinkle 1/2 t. grated parmesan over each muffin.  Transfer to oven and bake for 35 minutes or until golden brown.

When baking is complete, remove muffins and cool for 5 min before removing from pan.  Store in airtight container in the refrigerator for 3 days or tightly wrap and freeze.  These are best enjoyed warm.  to reheat from frozen, unwrap and place on baking sheet at 350 for 10 minutes.