This recipe is delicious and easy to whip up, and has a whole lot of protein for strong muscles and full tummies, and calcium for strong bones and teeth. Adapted from Sarah Wilson’s – I Quit Sugar Kids Cookbook. Yumm!
2 large zucchinis, grated
1 tsp sea salt
2 spring onions, finely chopped
2 garlic cloves, crushed
1/4 cup dill or another herb
zest of 1 small lemon
3 large eggs, beaten
500g ricotta cheese
1cup grated fresh parmesan
100g crumbled feta
Preheat the oven to 170 degrees and grease a 6 hole muffin tray, or 12 mini muffin. You may want to use silicone or paper muffin cases as well.
Grate the zucchini into a bowl and stir through the salt, allow to sit for 10-15 minutes while you get the other ingredients ready. The salt will draw the water content out of the zucchini.
Combine the other ingredients with the cheeses and mix well.
Transfer the zucchini into a colander and using your hands, squeeze out as much liquid as possible. Then add to the cheese mix and stir well.
Pour into the prepared muffin tray and bake for 35 minutes. Pop onto a wire rack to cool. They will come out slightly soft, however once cooled they will set property.
Handy tip: freeze these muffins in zip lock bags in sets of 2 or 3. Remove from the freezer in the morning and they will be defrosted in time for morning tea!