Zucchini Egg Cups
1 large, or 2 small Zucchini, grated into a large bowl
1 tsp salt
1 T olive oil
¼ C milk of choice
½ C goats milk fetta, crumbled (optional)
¼ C herb of choice e.g. parsley, basil, coriander
Pre-heat oven to 180 degrees
In the large bowl of zucchini add a 1 tsp salt, leave for 5 minutes. Once the time is up take large handfuls of the mixture and squeeze the liquid out over a sink before transferring to another bowl
Whisk your 6 eggs and then transfer into the squeezed zucchini mixture before adding all other ingredients.
Spray/grease a muffin tray before spooning in the mixture until it almost reaches the top, bake for 20-25 minutes or until just golden.
Serve as is, or top with avocado and smoked salmon slices and alongside a garden salad.
NOTE: you can skip the 'salting' step by not grating the zucchini and instead peeling it with a julienne peeler, before roughly chopping to get thicker strands, these will hold their integrity in the egg cups without going all mushy, and you simply add to the remaining ingredients, stirring through before adding the mixture to the muffin tray.
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