Ingredients
- 2 large zucchinis (grated dehydrated)
- 3/4 teaspoon of salt
- 2 tablespoons of all-purpose flour
- 1/4 cup grated parmesan
- 2 large eggs,
- 1 garlic clove finely chopped
- 3 tablespoons of olive oil
- 2 tablespoons of low-fat cream
- 3 tablespoons of Greek yogurt
- 2 tablespoons of chives (finely chopped fresh)
Zucchini Muffins Recipe Directions
- Preheat the oven to 160°C.
- Grate the zucchini with a fine grater, then take small balls from the container with your palm and squeeze as much as you can and extract the juice. When there is no more water coming out of the grater zucchini in your hand, transfer it to a separate bowl. Repeat until all the pumpkins are gone. Discard the pumpkin liquid.
- Add flour, parmesan, egg and garlic to the bowl with the courgettes; mix until combined.
- Take 1 spoon of the mixture on a piece of wax paper and shape it by hand to create a circle about 10 cm tall. You can cut the greaseproof papers as squares, it will be easier to transfer them to the pan.
- Heat a large teflon or non-stick pan with 4 tablespoons of oil over medium heat.
- Transfer each pancake to the pan, cook on each side for about 2 minutes until the pancakes are lightly colored and browned.
- Place the greaseproofs on a wire rack and bake in a preheated oven for 5-6 minutes. Working in groups, you can work in a controlled manner with 3-4 sticks at a time. Cook other pancakes in the same way.
- Sprinkle some salt on each meatball.
- Mix the yogurt and cream together and then sprinkle the chives. Serve immediately. Bon Appetit!
