Thursday, April 12, 2018

Zucchini Cups

These are so simple to make I couldn't believe it. Could be made in advance and served cold in the lunch box, as a quick snack using left overs to hand or dedicated to lunch or an evening meal with salad or veggies.
* using a pealer make long strips of zucchini and line a grease cup cake baking tray. One around the outside and one cut in half placed across the bottom. This becomes your casing and I swear it's delicious and you won't get any complaints at sneaking in and extra veg.
* add anything your family like into the cup as long as it will cook or heat through in about 15 minutes ... I've used finely chopped tomatoe, spring onion and salmon today but any left overs of cooked chicken bacon or roast veggies are great. Get creative!
* then 3/4 fill each one with lightly beaten egg covering your contents.
* finally top with grated cheese and a sprinkle of lemon pepper.
* Bake until golden brown about 15-20 minutes in a moderate oven.