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🍽️ Crispy Zucchini and Pea Muffins

321 kcal · 30 min · 4 servings

Ingredients

• Zucchini 2 pcs
• Salt pinch
• Olive oil 4 tbsp
• Whole wheat toast 0.5 slices
• Gouda, young block 200 g
• Peas from the can 200 g
• Eggs 4 pcs
• Pepper, black ground pinch

Instructions

1. 1. Wash one zucchini thoroughly under running water.
2. 2. Cut off the hard ends of the zucchini.
3. 3. Slice the zucchini into thin rounds.
4. 4. Place the zucchini slices in a bowl.
5. 5. Lightly sprinkle the slices with salt.
6. 6. Coarsely grate the second zucchini.
7. 7. Preheat the oven to 200 degrees Celsius with top and bottom heat.
8. 8. Heat two tablespoons of oil in a pan over medium heat.
9. 9. Sauté the grated zucchini for about three to four minutes.
10. 10. Remove the zucchini from the pan.
11. 11. Place the zucchini on kitchen paper to drain the fat.
12. 12. Cut the toast slices into small cubes.
13. 13. Finely grate the cheese.
14. 14. Grease the cups of a muffin tin with the remaining oil.
15. 15. Line the edges of the muffin cups with the zucchini slices.
16. 16. Add the toast cubes, cheese, grated zucchini, and peas to a large bowl.
17. 17. Add the eggs, salt, and pepper to the mixture.
18. 18. Mix all ingredients in the bowl thoroughly.
19. 19. Distribute the filling evenly into the prepared muffin cups.
20. 20. Press the filling down slightly in the cups.
21. 21. Bake the tarts for about 30 minutes in the oven.
22. 22. Remove the tarts from the oven.
23. 23. Enjoy the tarts hot or cold.

Nutrition per serving

• kcal: 321
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 18 g