Zucchini muffins with ricotta

4.51 von 51 Bewertungen

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.

Vorbereitungszeit15

Zubereitungszeit35

Gesamtzeit50

Gericht: Appetizers

Portionen: pieces

Kalorien: 87kcal

Autor: Jessica Grillo

Cost: low

Kochutensilien

Zutaten

US Customary - Metric

Anleitungen

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!

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