These tasty mini bakes are perfect for a weekend brunch, as a side dish or a light snack any time of the day. The fresh herbs and light white cheeses add fresh flavor, while the oats flour and hazelnut meal add a slight nutty flavor as well. The fact that no white flour is added, makes the mini-bakes also perfect for gluten-free entertaining. Try them and enjoy.
Prep time: 30 minutes
Baking time: 45 minutes
4 medium white zucchini
2 tsp salt
1 cup chopped fresh basil and mint
1 bunch chives, chopped
3 scallions, chopped
8 oz (240 grams) Farmers cheese, crumbled
½ cup Feta cheese, crumbled
2 XL eggs
½ tsp freshly ground black pepper
1/3 cup whole hazelnut meal
1/3 cup wholegrain oatmeal flour
1. Coarsely grate the zucchini, place in a colander and add the salt. Mix well and let drain for 15 minutes, mixing and squeezing occasionally, to get rid of as much liquids as possible. You should end up with 2 cups of squeezed zucchini.
2. Meanwhile, preheat the oven to 380F (195C) and line a muffin pan with paper cups.
3. Place the zucchini in a large bowl and add the chopped herbs, scallion, cheeses, eggs and black pepper. Mix and add the oat flour and hazelnuts meal. Mix well and fill the baking cups.
4. Bake for 45 minutes, until the top is golden-brown. Transfer to a rack to cool a bit before serving.