Zucchini and Ricotta Muffins

Ingredients for 12 servings:

• 400 g zucchini, medium-sized
• some olive oil
• 3 eggs
• 100 ml milk
• 100 ml vegetable oil
• 200 g flour
• 1 packet of baking powder
• 80 g ricotta
• 80 g Parmesan, grated
• Salt and pepper, black, from the mill
• 12 cherry tomatoes
• 12 paper baking cups

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Use a vegetable peeler to cut 12 long slices from the zucchini, then finely dice the remaining zucchini. Cook the cubes in a pan with a little olive oil over low heat. Put the eggs and milk in a bowl and whisk. Slowly add the vegetable oil and stir until smooth. Sift the flour and baking powder over the zucchini. Sift the ricotta into the mixture and mix well. Season with grated Parmesan cheese, salt, and pepper. Add the zucchini cubes and mix well. Transfer the mixture to a piping bag. Place paper baking cups in the muffin tin. Halve the zucchini slices lengthwise and line the edges with them, placing two half slices in each cup. Now use the piping bag to fill the center of the muffins with the mixture, filling it to the brim. Place a tomato in the center of each muffin. Bake in an oven preheated to 180°C for about 30 minutes, until golden brown. The muffins are delicious both hot and cold. They’re great as an appetizer or for a buffet. They can also be frozen and reheated quickly.