Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.
Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Heat canola oil over medium heat in a large skillet. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.