These are also great with corn, grated pumpkin, baby spinach or any number of vegetables. Delicious cold but also just as good cold for a picnic or in lunchboxes.

1 onion
1-2 cloves garlic
500g ricotta
100g feta
2 eggs
3 cups grated zucchini
1 cup breadcrumbs
Fresh herbs (I used basil, but dill or Italian parsley, chives etc will all work)

In a little oil sauté the finely chopped onion and garlic for a few minutes until translucent. Add these to a bowl along with the ricotta, feta, eggs, breadcrumbs and chopped herbs. Grate the zucchini, squeeze as much liquid our as possible then add to the remaining ingredients. Mix well.
Line 6 large (Texas) muffin tins with baking paper and divide the mixture between them.
Bake at 180C for 45 minutes.
Serve with a salad and fresh tomato salsa or your favourite chutney or relish like Wild Country’s Balsamic Onion Marmalata

 

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