This recipe combines grated zucchini with eggs, flour, and aromatic seasonings, baked into individual muffins. The addition of a simple tomato sauce and Parmesan cheese adds a rich, savory flavor. These muffins are perfect as an appetizer, a light lunch, or a snack.
Preparation Time: 20 minutes
- This includes grating the zucchini, preparing the sauce, and mixing the batter.
Cook Time: 25 minutes
- This is the baking time for the zucchini muffins.
Total Time: 45 minutes
- This includes all preparation and cooking time.
Ingredients:
- 1 medium zucchini (about 300g)
- Salt (to taste)
- Olive oil (as needed)
- Ground black pepper (to taste)
- Dried garlic (to taste)
- 1/2 cup (150 ml) tomato puree
- 40g (1.41 oz) Parmesan cheese, grated
- Fresh basil (to taste)
- 3 tablespoons Greek yogurt or sour cream
- 1 large egg
- 3 tablespoons all-purpose flour
- Silicone muffin molds
- Optional: Olive oil spray (for greasing)
Directions:
-
Prepare the Zucchini:
- Wash the zucchini thoroughly.
- Grate the zucchini using a box grater.
- Place the grated zucchini in a colander or sieve.
- Sprinkle the zucchini with salt.
- Let the zucchini sit for 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze the grated zucchini firmly to remove as much liquid as possible.
-
Cook the Zucchini:
- Heat olive oil in a skillet over medium heat.
- Add the squeezed zucchini to the skillet.
- Season with ground black pepper and dried garlic.
- Fry the zucchini until it softens, stirring occasionally.
- Add the tomato puree to the skillet.
- Cook for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the skillet from the heat.
- Chop the cooked zucchini with a fork to break it down further.
- Add chopped fresh basil to the zucchini mixture.
- Add 3 tablespoons of Greek yogurt or sour cream to the zucchini mixture.
- Add grated Parmesan cheese to the zucchini mixture.
- Mix everything thoroughly.
-
Prepare the Batter:
- In a separate bowl, whisk the egg.
- Add the egg to the zucchini mixture.
- Add 3 tablespoons of flour to the zucchini mixture.
- Mix everything thoroughly until well combined.
-
Prepare the Muffin Tin:
- Preheat the oven to 180°C (350°F).
- Line a muffin tin with silicone molds.
- Lightly grease the silicone molds with olive oil or olive oil spray.
-
Fill and Bake:
- Add 1 tablespoon of the zucchini mixture to each muffin mold.
- Bake in the preheated oven for 25 minutes, or until the muffins are golden brown and cooked through.
-
Serve:
- Remove the muffin tin from the oven and let the muffins cool slightly.
- Garnish with fresh basil.
- Serve warm.
Nutritional Facts (Approximate per serving, based on 12 muffins):
- Calories: 80-120
- Protein: 4-6g
- Fat: 5-8g
- Carbohydrates: 5-8g
- Fiber: 1-2g
The Origins and Popularity of This Recipe:
Savory muffins and mini frittatas are a modern adaptation of traditional egg and vegetable dishes. They are a convenient and versatile way to incorporate vegetables into a quick meal or snack. The combination of zucchini, tomato sauce, and Parmesan cheese creates a flavorful and satisfying dish. The popularity of this recipe stems from its simplicity, ease of customization, and the ability to use up leftover vegetables. These muffins are perfect for meal prepping, picnics, and casual gatherings.
Why You’ll Love This Recipe:
- They are a quick and easy snack or appetizer.
- They are a great way to use up zucchini.
- They are customizable with various herbs and spices.
- They are perfect for meal prepping.
Health Benefits:
- Zucchini is low in calories and high in vitamins and fiber.
- Parmesan cheese provides calcium and protein.
- Eggs are a good source of protein and essential nutrients.
- Greek yogurt or sour cream adds a creamy texture and protein.
Serving Suggestions:
- Serve as an appetizer or snack.
- Pack them in lunchboxes.
- Serve with a side salad.
- Enjoy them warm or at room temperature.
Tips:
- Squeeze the zucchini thoroughly to remove excess moisture.
- Adjust the seasoning to your taste preferences.
- Don’t overfill the muffin molds for even cooking.
- Use fresh basil for the best flavor.
Variations to Try:
- Add other vegetables: Bell peppers, onions, or mushrooms can be added.
- Use different cheeses: Cheddar, feta, or mozzarella cheese are great alternatives.
- Add spices: Red pepper flakes, oregano, or thyme can be added for extra flavor.
- Make it spicy: Add a pinch of cayenne pepper or diced jalapeños.
- Add cooked meat: Cooked ham, bacon, or sausage can be added.
Conclusion:
These savory zucchini muffins with tomato sauce and Parmesan are a delightful and versatile dish that’s perfect for any occasion. With their simple preparation and customizable ingredients, they are sure to become a favorite in your kitchen. Enjoy!
Frequently Asked Questions (FAQ):
- Can I use canned zucchini?
- Fresh zucchini is recommended for the best texture and flavor.
- Can I use dried basil instead of fresh?
- Yes, use 1 teaspoon of dried basil.
- Can I use a different type of cheese?
- Yes, cheddar, feta, or mozzarella cheese are excellent alternatives.
- Can I make these ahead of time?
- Yes, you can prepare the muffins ahead of time and refrigerate them. Reheat them in the oven or microwave.
- How do I store leftover muffins?
- Store leftovers in an airtight container in the refrigerator.
- Can I freeze cooked muffins?
- Yes, cooked muffins can be frozen. Thaw them overnight in the refrigerator before reheating.
- Can I use milk or cream in the mixture?
- A small amount of milk or cream can be added for a richer texture.
- Can I add other spices?
- Yes, feel free to add your favorite spices and herbs.
- How do I prevent the muffins from sticking to the molds?
- Use silicone molds and lightly grease them.
- Can I use quick oats instead of rolled oats?
- Yes, quick oats will work just fine.