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

salt

8 eggs

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 🙂

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