Preparation time: 10 min. Total time: 35 min.
Ingredients (For 18 mini muffins):
- 2 medium courgettes to obtain 2 cups grated courgettes
- 1/4 cup red onions, finely diced
- 1/2 cup crumbled feta
- 1 large egg, lightly beaten
- Salt and pepper to taste
Preparation:
1. Preheat oven to 180°C
2. Grate the courgettes using a coarse grater. Spread the grated courgettes on a clean kitchen towel. Close the tea towel and wring out any excess moisture. Measure out 2 cups of courgettes, reserving the rest for another use.
3. In a salad bowl, mix all the ingredients to obtain a fairly homogeneous paste.
4. Divide the mixture between mini muffin tins coated with fat to prevent sticking. Press the mixture down with
the back of a spoon.
5. Bake for 25 min, until the muffins are golden brown and firm.
6. Remove the muffins and serve with a nice seasonal salad.
Tips:
You can use both yellow and green courgettes.
This recipe comes in handy if you have damaged courgettes in the garden and all you have left are pieces of courgette, once you've cleaned everything up.