Baked Shrimp Cakes

(This recipe was inspired by the Zucchini Tots and Taco Cupcake recipes previously posted in this topic. Thank you for my new favorite way to make dinners!!)

2 cups raw zuccini – grated and squeezed in paper towel to remove excess moisture.
24 medium shrimp – raw
½ cup red onion
½ cup Frigo - Freshly Shredded Parmesean Cheese
4 large egg whites
6 oz. baby bella mushrooms
2 cups baby spinach
½ cup red bell pepper
3 tbsp. Hormel - Real Crumbled Bacon 50% Less Fat Peppered
½ cup Mezzetta - Deli-Sliced Tamed Jalapeno Peppers
½ cup Great Value - Italian Style Bread Crumbs

Preheat oven to 350. Spray 12 cup muffin tin with cooking spray. Chop and mix all ingredients, spoon mixture evenly to fill muffin tin and press to compact, mine were to the rim. Bake 40 minutes or until tops turn golden brown.

12 servings
Per Serving: 74 calories / 6 carbs / 2 fat / 8 protein (numbers from my recipe calculator)

I drizzled a little lite soy and wasabi on mine and they were delish!!! My husband dipped his in spicy cocktail sauce. Next time I am going to try them in the mini muffin tin for little dipping bites :-)