We had a bridal shower here on Saturday for our dear friend Marlene who is getting married this month. This was one of the yummies that I made for the shower. The recipe comes from “My Recipes” and it was so good that I made it again for dinner last night!
1 tablespoon olive oil
1 medium zucchini, finely chopped (one of the joys of gardening, I just walked out to my back yard and picked this fresh!)
1 onion, chopped
3/4 cup ricotta (I bought the fat free kind and it tasted great)
1/3 cup milk
2 tablespoons chopped mint leaves (ah yes, I also just walked outside and harvested this from my garden!)
1 Preheat oven to 350, 325 for dark colored pans. Mist 12 cup muffin tin with nonstick cooking spray. (Be liberal with the spray, my first batch stuck a little bit.)
2 Warm oil in medium skillet over medium high heat. Add zucchini and onion, sprinkle with salt and cook, stirring often, until softened and lightly browned, about 8 minutes.
3 Whisk eggs, ricotta, milk and 1 teaspoon salt. Stir zucchini mixture and mint into eggs. Use 1/4 – 1/3 cup dry measure to transfer mixture into muffin cups. Bake until just cooked through, about 25 minutes. Cool in pan 5 minutes before removing.
Last night for dinner, we had a “garden meal”, everything was made with something from the garden:
Balsamic Bruschetta – made with Grape Tomatoes, Roma Tomatoes and Basil from the garden, recipe here
Blue Ribbon Zucchini Bread – made with zucchini from the garden, recipe here
Zucchini and Ricotta Mini Frittatas – made with zucchini and mint from the garden, see above for recipe 🙂