Courgette & Parmesan Cakes (Zucchini) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found these in Good Food Magazine but haven't tried them yet. Maybe someone out there can try them and let us know how they come out. Ingredients:
400 g courgettes (small) |
1 tablespoon butter (for greasing) |
2 tablespoons olive oil |
2 tablespoons butter |
2 eggs |
142 ml single cream |
50 g parmesan cheese, grated |
salt and pepper, to taste |
Directions:
1. Preheat oven to 190C/375°F Butter a 12-hole muffin tin. Thinly slice courgettes.
2. Heat oil and butter over medium heat in a large frying pan, add the courgettes and fry quickly, 2-3 minutes. Remove from pan and leave to cool.
3. Lightly beat the eggs, then beat in the cream, and salt and pepper as desired. Stir in 3/4 of the parmesan.
4. Divide and line courgettes among the muffin tin, pour over egg mix, then sprinkle with remaining parmesan.
5. Bake 15-20 minutes, until risen and golden.
6. Can be served warm or at room temperature.
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