PREPARATION:
Preheat the oven: Preheat the oven to 180°C
Prepare the vegetables: chop the onion and grate the carrot. Cut the zucchini into small cubes.
Cook the vegetables: heat a little olive oil in a pan over medium heat. Saute the chopped onion until translucent. Add grated carrot and diced zucchini to the pan. Season with salt and black pepper. Continue cooking, stirring occasionally, until the vegetables are tender, about 10 minutes.
Make the mixture: In a mixing bowl, mix 3 tablespoons of flour with 4 tablespoons of water and whisk until smooth. Break one egg into the mixture, add 2 tablespoons of olive oil and mix until combined.
Mix: Stir the cooked vegetables into the mixture, making sure to mix them evenly.
Prepare the muffin tins: grease the muffin tins with olive oil to prevent sticking.
Fill the muffin cups: Spoon the mixture into the muffin cups, spreading evenly between them.
Bake: Bake in the oven for 15 minutes, or until the muffins are golden brown and cooked through.
Cool and serve: Leave the muffins to cool slightly in the pan before removing them. Serve the zucchini muffins warm and enjoy.
Enjoy these zucchini muffins as a delicious snack or light meal. They are easy to make, nutritious and so delicious!
Flavor Enhancer: Consider adding fresh herbs like basil or thyme to the mix for an extra boost of flavor.
Cheese option: For a better version, you can add half a cup of grated parmesan or cheddar cheese to the dough before baking.
Serving suggestions:
Zucchini muffins can be enjoyed on their own as a quick snack or combined with a fresh salad for a light lunch. They also make a great side dish for dinner, complementing main dishes like grilled chicken or fish.
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