Savory Zucchini Fritter Muffins with Cheese and Herbs, make these easy healthy fast muffins or fritters in a muffin pan. The zucchini season is upon us, and this recipe is a seasonal winner. As markets and gardens offer an abundance of this lovely vegetable, sometimes we need some creative ideas for this versatile produce. This recipe is an adaptation of the “zucchini fritter”, made lighter, baked in a muffin pan.
Shredded zucchini, eggs, cheeses, onion and herbs are the ingredients for these wonderful Savory Zucchini Fritter Muffins with Cheese and Herbs, Let’s Cook!
Savory Zucchini Fritter Muffins with Cheese and Herbs
- 3 cups Grated zucchini green and yellow, mixed
- 1 cup Grated imported Parmesan cheese
- 1/4 cup Grated Pecorino Romano cheese
- 2 Eggs
- 1/4 cup Flour
- 2 Scallions finely diced or 1 red onion finely diced
- 2 tbls (handful) Chopped Basil
- 2 tbls (handful Fresh thyme leaves
- Salt and fresh ground pepper to taste
Preheat oven to 350F 175C
Grate the zucchini in a bowl, salt and let sit for at least 20 minutes.
Press the zucchini against the bowls side, water will release from the zucchini, drain as much of the liquid as you can.
Finely dice the scallions, add to the zucchini
Add the eggs, flour, both cheeses, fresh ground pepper and herbs to the zucchini, mix well
Grease the bottoms of the muffin pan, scoop the mixture into the muffin pan and bake until the muffins are golden brown and a knife inserted comes out clean 35-40 minutes, depending on your oven
Serve hot or at room temperature
Here are some other great recipes using one of our favorite vegetables, zucchini!