Here is a recipe that you will want to know about. This is one of those easy-to-make dishes perfect for every occasion: from a Sunday brunch to a light family dinner; from a party with friends to a picnic on the beach. Also, way not pack it in your kids lunch box? They will have a full serving of protein and vegetables, all in one cup. And it’s a cute way to disguise the zucchini in the eggs. Those picky eaters won’t even know what’s hiding in there.




For this recipe I used my silicone muffin molds. As you know, I really love them. You don’t need to spray or grease with anything. They are non-stick, easy to clean and very durable. A great investment! I use them not just for muffins, but many other recipes.




Also, think about it: making food in smaller size always helps control your waistline. As I said many times when readers or friends ask me what is my secret to stay in good shape while eating all the food that I cook: portion control … and regular exercise of course!

Ingredients: to make 6 cups

• 4 eggs
• 3/4 cup (150 gr) of ricotta cheese, better if fresh and whole milk
• 1/4 cup (60 ml) of milk
• 1 large (or  small) zucchini
• 6 tablespoons of freshly grated Parmesan cheese
• salt

Preparation time: about 40 minutes




Directions:









1. Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, with the ricotta cheese, milk, and salt.

2. Fill 6 muffin tins with the egg mixture. Grease with spray if you are not using a silicone baking pan.

3. Cut the zucchini paper thin, using a sharp knife, or a peeler. Place a few slices of zucchini in each cup, starting from the outer edge moving in.

4. Top each cup with one tablespoon of freshly grated Parmesan cheese.