- 3 eggs
- 9 ounces ricotta
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/2 cup parmigiano reggiano
- 3 zucchini (about 1 1/2 cup grated and strained)
- 1/2 cup flour
Oil a cupcake pan and add a piece of parchment paper on each cupcake holder. Whisk the eggs in a mixing bowl and add the ricotta. Whisk everything together and try to get rid of any lumps. Add the rest of ingredients until combined. Bake at 350 Fahrenheit for about 30 minutes or until golden brown. Let it cool in a cooling rack. Serve warm or at room temperature.
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