Zucchini (Courgette) mini-muffins
For Mother’s Day, a very simple recipe that even the little ones can easily prepare (with dad's supervision). They are savoury “mini-muffins” with zucchini, that can be nicely arranged on a nice platter (or on a beautiful cutting board) and placed at the centre of the table, from which everyone can easily serve themselves.

As a garnish, a head of salad (radicchio), strawberries, arugula, radishes, edible flowers and our zucchini bites. Add some nice chunks of Grana Padano PDO to complete the dish.
 
Anniversary
Mother's day
Type
Vegetable
Francesca D'Orazio
Ingredients
500 g of small zucchini with flowers
3 eggs
100 g ricotta cheese
70 g Grana Padano PDO, grated
2 tablespoons of basil pesto
2 tablespoons of extra virgin olive oil
250 g flour
10 g baking powder
Salt
Preparation
Heat the oven to 180 ° C.
Grate the zucchini, cut the blossoms thinly.
Beat the eggs in a bowl with the ricotta cheese. Add the Grana Padano, pesto, and olive oil.
Sift the flour with baking powder and add it to the egg mixture.
Add grated zucchini, salt to taste.
Using a spoon (or a pastry bag) transfer the mixture to the well buttered mini-muffin moulds.
Bake for about 20 minutes.
Cooking tips
Zucchini (courgettes,) are summer vegetables but nowadays available almost all year round. And since they don't need much cleaning work, unlike leafy vegetables, their use in the kitchen is very popular. In addition, thanks to their delicate flavour, children usually like them. Furthermore, they are rich in potassium and low in calories. So, they are just great ingredients to use.
Here are 3 more ideas to enhance the flavour of zucchini.
 
Chicken bites with zucchini ribbons
In a bowl, combine 500 g of chicken (or turkey) - cut into 4 cm cubes - with 3 small zucchini, thinly cut lengthwise, using a potato peeler, 1 clove of garlic, 1 tablespoon of chopped rosemary, sage, thyme, and 1 tablespoon of extra oil virgin olive oil.

In a large pan, heat 2 tablespoons of olive oil along with the garlic clove, add the chicken meat with the zucchini and herbs, and brown the meat stirring continuously, over very high heat.
Pour around 60 ml of white wine over the edges of the pan and let evaporate.
Salt, pepper, to taste and garnish with thin slices of Grana Padano DOP.

Serve the dish hot or at room temperature.
 
Baked mini-frittatas
Wash and 2 zucchini with flowers. Grate the zucchini, thinly slice the blossoms. Beat 3 whole eggs and 3 yolks, add 50 g of grated Grana Padano, 3 tablespoons of olive oil, a chiffonade of 12 basil leaves and the flowers. Salt to taste and transfer the mixture into buttered muffin moulds (or disposable buttered aluminium ones). Bake in a hot oven at 180 ° C for about 15 minutes.
 
Tasty stir-fried Zucchini
Wash 4 medium-sized zucchini, clean and thinly slice them.
Heat 4 tablespoons of olive oil in a large non-stick pan, add the zucchini and cook over high heat, stirring them continuously.
Season with salt and a teaspoon of fresh thyme leaves.
In the meantime, heat 70 ml of milk with 70 ml of fresh cream. Off the heat, add 70 g of grated Grana Padano cheese. Stir vigorously with a whisk avoiding lumps until it has completely melted.
Serve the zucchini with Grana Padano sauce.
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