The egg and zucchini muffins are actually single-portion frittatas that are very easy to make: perfect as an appetizer or as a main course for a quick dinner served with a mixed salad. They are ideal for making a meal with minimal effort and excellent results because the egg and zucchini muffins are delicious even when cold, so you can prepare them in advance.
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 10 oz zucchini
- 1 fresh red onion
- 1/3 cup grated Parmesan cheese
- 2 tsp milk
- to taste salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Large Hole Grater
- 4 Silicone Donut Molds
Steps
Peel the onion and slice it thinly. Wash the zucchini, dry them, remove the ends, and grate them with a large hole grater. In a bowl, beat the eggs with a whisk, add Parmesan cheese, salt, onion, milk, and the grated zucchini. Mix everything well to combine all the ingredients. Transfer the mixture into silicone donut molds and bake in a preheated oven at 340°F for about 25 minutes.
Notes
If you don’t have donut molds, you can use muffin molds.
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