Zucchini cupcakes

Zucchini cupcakes

I have seen, and tried, numerous French recipes for zucchini cakes, galettes de courgettes, where you miraculously fry nice, round and high vegetable cakes from a batter in your frying pan. Well, mine just turn out to be flat and uneven.

So, I thought why not bake these fries in the oven in a non-stick cupcake form, which almost everyone has in the pantry these days. I did it, and the result was so good that I want to share it with you.

Serve these zucchini cupcakes with nice steaks, roasted tomato halves, and a glass of rosé for a carefree summer dinner. The recipe is gluten free.

For 6 zucchini cupcakes:

2 eggs
3 small to medium zucchinis
About 50 g grated Parmesan
A small handful of finely chopped parsley
Freshly ground black pepper
Olive oil

Oil a non-stick cupcake form with olive oil.

Preheat the oven to 200°C.

Coarsely grate 3 small to medium zucchinis, courgettes. Chop finely the parsley and grate a good handful of parmesan.

Beat the eggs. Add the zucchini, parmesan, parsley, and black pepper and mix well. Divide the mixture into the cupcake form and bake for 25 minutes.


Note: only a member of this blog may post a comment.