Zucchini Slice Muffins

Prep Time
Cook Time
Ready In

Recipe: #36537

February 27, 2021

"From our weekday newspaper The West Australian."

Original is 12 servings


  • Serving Size: 1 (141.5 g)
  • Calories 245.9
  • Total Fat - 13.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 237.7 mg
  • Sodium - 200.9 mg
  • Total Carbohydrate - 16.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.7 g
  • Protein - 14.2 g
  • Calcium - 127 mg
  • Iron - 2 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 190°C/170°C fan-forced.

Step 2

Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 3

Place 3/4 of the zucchini in a large bowl and add onion, ham, cheese and flour and stir to combine.

Step 4

Whisk eggs, oil, milk and ricotta together and add to zucchini mixture and season and then add parsley and mix to combine, then divide among holes of prepared pan and top with remaining zucchini.

Step 5

Bake for 15 to 20 minutes or until golden and just firm to touch and then let stand in pan for 5 minutes before transferring to a wire rack to cool and serve warm or cold.

Step 6

TIPS - use the large holes of a grater to grate the vegetables into long strands and store in an airtight container in the fridge.


No special items needed.

1 Reviews


These muffins have a wonderful texture from the ricotta, I used extra smooth. I grated the zucchini and let it drain for about 30 minutes and then squeezed out the liquid. I am glad I did that as the batter was already on the wet side. Did bake a wee bit longer than called because of that. And I think these muffins would benefit from some herbs and maybe garlic. I will be making these again with some changes. Served with a big bowl of homemade vegetable soup. Perfect match! Thank you so much for sharing Pat. Made for Billboard Recipe Tag.


review by:
(14 Mar 2021)

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