Ah ha – another zucchini recipe! Fear not, people who are currently overwhelmed with zucchini.
I know it’s more common to make sweet zucchini muffins (with cinnamon, raisins, etc) but I’m a huge fan of the combination of zucchini and cheese. Zucchini omelets, zucchini frittatas, zucchini in lasagne… I think you get the picture.
These are definitely healthier than your average muffin, since they don’t contain butter and only have 2 tablespoons of oil. Plus, they’re packed with zucchini!
If you ask me, there are few things better than a warm muffin fresh out of the oven. And you don’t even need an good excuse to make them. Any reason will do – maybe you’re having a bad day, or just reading the newspaper and thinking, “Is the world turning to *bleep*?”
Question of the Day
What’s your favorite way to eat zucchini? And do you prefer zucchini in sweet or savory dishes?
- 2 eggs
- ½ cup low-fat ricotta cheese
- ¼ cup freshly grated parmesan cheese
- 2 small zucchini, grated/shredded
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- ¾ cup milk
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups spelt flour
- Preheat the oven to 350°F (180°C). Grease 10 holes in a muffin pan with cooking oil spray.
- Lightly whisk together the eggs in a large bowl. Whisk in ricotta and parmesan cheese (it’s fine if the mixture is lumpy). Add the zucchini, parsley, olive oil, canola oil and milk, and mix until well combined.
- Mix in the baking powder, baking soda, and salt. Add the spelt flour, and mix until just combined.
- Transfer the mixture to the prepared muffin pan, filling each hole most of the way up.
- Bake for 20 - 23 minutes, or until the tops spring back when touched. Cool in the tin for 5 - 10 minutes before transferring to a cooking rack. Enjoy!