Zucchini muffins with ricotta
A traditional Italian dish made from zucchini and ricotta. It can be served as a starter or main course and is characterized by its creamy taste and light consistency.
Servings: 12 pieces
Calories: 87kcal
Cost: low
Equipment
Ingredients
- 500 g zucchini
- 250 g ricotta cheese
- 2 eggs
- 50 g breadcrumbs
- 50 g parmesan cheese
- 10 g salt
- 1 tbsp olive oil extra virgin
Instructions
- First wash the zucchini and remove the ends. Then cut into small cubes.500 g zucchini
- Put the olive oil in a pan and heat. Add the zucchini cubes and sauté for about 5 minutes. Remove from heat and let cool briefly.1 tbsp olive oil extra virgin
- Preheat the static oven to 180°C/360°F.
- Meanwhile, place the ricotta and eggs in a large bowl and mix thoroughly until a uniform mixture is formed.250 g ricotta cheese, 2 eggs
- Then add the breadcrumbs, grated parmesan and salt to the ricotta and egg mixture and mix well.50 g breadcrumbs, 50 g parmesan cheese, 10 g salt
- Now add the cooled zucchini cubes and carefully incorporate into the mixture.
- Then divide the zucchini and ricotta mixture evenly among the muffin cups. Then place the ramekins in the baking tray for muffins.
- Place the tray in the preheated oven and bake for about 35 minutes until golden brown.
- Finally, remove from the oven and let cool in the mold for a few minutes. Then remove from the ramekins and serve immediately.Buon appetito!
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated fatty acids: 3g | Polyunsaturated fatty acids: 0.4g | Monounsaturated fatty acids: 1g | Trans fatty acids: 0.003g | Cholesterol: 41mg