These little zucchini's muffins are good for an entrée or for a side dish.
RECIPE for about 5 muffins:
1/2 Kg of zucchini
1 big onion;
1 egg
100 gr. of breadcrumbs;
50 gr. of Reggiano cheese;
salt;
pepper;
1 tbs dried Majoran;
Bechamel sauce;
EVOO
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1) Cut zucchini(with the help of a robot) in a julienne.
Then put them in a colander with some salt and let dry from water in excess
for about 15-20 minutes.
Then squeeze them delicately with your hands or a spoon.
2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because you
use few oil); add the chopped onion and fry slightly for a while; add
zucchini, pepper, majoran and few salt. Cook for about ten minutes , often
mixing with a wood spoon. When all the water is evapored, turn off the fire
and let cool.
See the photo in the frying pan:
http://tinypic.com/avgb9h.jpg
3) While you are waiting that zucchini become could, prepare an hard
bechamel.
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BECHAMEL.
25 gr of butter
25 gr of all purpose flour;
200 ml of milk.
1/2 tsp nutmeg;
1/2 tsp salt;
Put the butter in a pan and let liquefy; add the flour and mix with a wood
spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it become
hard and without lumps. Turn off the fire and let cool.
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4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
whole egg and bechamel; put other salt and pepper if necessary. Mix till
the mixture is well-blended.
5) butter the moulds and spread them with breadcrumbs (threw away the excess
of breadcrumb);
6) Fill them with the zucchini's mixture.
Put the moulds in ventilated oven at 180° for about 15/20 minutes.
The zucchinis muffins shoul be brown on the top.
Here is the photo :
http://tinypic.com/avgbya.jpg
Have a nice meal
Cheers
Pandora
I've cooked this zucchini's muffins on Ferragosto day.
I served them as entrée with a big crepe rolled on a peppers and cheese
cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
melanzane).