The result is tender and airy, very appetizing, really summer pastries! Quickly and without any hassle. Zucchini muffins can be made spicy or even spicy and served as a snack. Great breakfast, snack throughout the day, healthier and more nutritious replacement for all kinds of sandwiches.
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INGREDIENTS: 12 pieces
Zucchini - 600 grams;
Carrots - 80 grams;
Hard cheese - 50 grams;
Chicken egg CO - 1 piece;
Green onions - 3-4 stalks;
Parsley and dill greens - 3 sprigs each;
Smoked paprika - 1 tsp;
Salt and pepper to taste.
COOKING:
1. Wash zucchini and carrots, remove tails and stalk and grate, zucchini on a coarse grater, and carrots on a fine grater. Sprinkle with salt and let sit for 20 minutes for the vegetables to extract juice.
2. Finely chop the onion and herbs.
3. Grate cheese on a coarse grater.
4. After 20 minutes, squeeze out the juice from the vegetables with your hands or with gauze.
5. Add chicken egg, grated cheese, smoked paprika to a bowl of vegetables. Salt, pepper and onion with herbs, mix everything well, if necessary, bring the mixture to taste with spices.
6. Form balls with your hands, transfer to molds so that the mixture is not a full mold, slightly compact the mass with a spoon.
7. Bake in a preheated oven to 180 degrees for 20-25 minutes. Adjust the baking time according to your oven.
8. Finished muffins can be immediately removed from the molds or allowed to cool to room temperature.
9. Arrange in portions on plates, serve sour cream or ketchup. Bon Appetit everyone!
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