- cooking spray
- 3 tablespoons butter
- 5 slices bacon, diced
- 3/4 cup diced onion
- 1 teaspoon minced garlic
- 8 chard leaves, stems removed and leaves thinly sliced
- 2 cups shredded zucchini
- 3 eggs
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup finely shredded Swiss cheese
- Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
- Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.
- Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.
- Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.