1. Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. 2. Grate the zucchini on the large holes of a box grater and, working with a handful at a time, squeeze out the excess liquid.

Jalapeños are easy to pickle with water, vinegar, and salt. Heat the brine, pour it over sliced jalapeños, then let sit for 30 minutes before eating.

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