These are pretty yummy – I’ve eaten a few already today. If you’re going to give them a go, make sure your muffin tin is well greased or make cups for them out of baking paper so they come out of the pan nice and easy; mine stuck a bit.
400g (approximately 4 medium sized) courgettes (zucchini)
Olive oil, for frying
2 tablespoons chopped parsley
¾ cup cream
½ cup fresh grated parmesan
Salt and freshly ground black pepper
Preheat the oven to 210°C. Grease or line a 12-hole standard muffin tin.
Thinly slice the courgettes. Heat a little oil in a frying pan and cook the courgettes in batches over a high heat until brown on both sides. Remove to cool, then divide the courgettes between the muffin holes, reserving half a cup for topping.
Place eggs in a bowl and lightly beat. Beat in the cream, parsley and parmesan, then season with the salt and pepper.
Pour the egg mixture over the courgettes, dividing the mixture evenly into each muffin hole. Arrange the reserved courgette slices over the top. Bake for 25 minutes or until the cakes are golden brown and set.
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