These savoury zucchini cups are delicious, moist and full of flavour. They are perfect for breakfast, lunch, dinner or even as a snack anytime, or as a side-dish for your ketogenic or low-carb lifestyle.
Zucchini Cups are a kind of mini quiche baked in a zucchini crust.
These are amazing to make in advance and a great meal prep or for the freezer.
I make a batch of these (changing ingredients) most Sundays for the whole week.
Tip: Use a silicon cupcake form to bake the zucchini cups as they tend to stick to the pan.
ZUCCHINI CUPS
Zucchini Cups are a kind of mini quiche baked in a zucchini crust.
These are amazing to make in advance and a great meal prep or for the freezer. I make a batch of these (changing ingredients) most Sundays for the whole week.
6
servings50
minutesIngredients
1 Medium Zucchini
70 g Baby Plum Tomatoes Chopped
50 g Ham
2 Eggs
50 ml Single Cream
1/4 tsp Italian Herbs
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
50 g Cheddar Cheese
Salt & Pepper
Method
- Preheat oven 180 C
- Using a mandoline or vegetable peeler slice thin strips of zucchini.
- Lay the strips of zucchini in a greased 6 hole muffin pan.
- Pre-bake the zucchini for 10 minutes in the oven.
- In the meantime, chop the tomatoes and ham into small chunks.
- Beat eggs, cream, Italian herbs, onion powder, garlic powder, salt and pepper with a fork.
- Take the zucchini out of the oven.
- Sprinkle lightly with salt & pepper.
- Fill the cups with ham and tomato to equal measure.
- Fill the cups with the egg and cream mixture.
- Top each cup with cheddar cheese.
- Bake in the oven for 15-20 minutes until golden.
- Tip: I would use silicone cup cake forms in future, because a few of the zucchini cups were tricky to get out of the pan.
Notes
- MACROS per zucchini cup: 1.8g Carbs – 5g Fat – 6.5g Protein – 80 Calories
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