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.