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Courgette & Parmesan Cakes (Zucchini)

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“Found these in Good Food Magazine but haven't tried them yet. Maybe someone out there can try them and let us know how they come out.”
READY IN:
40mins
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 190C/375°F Butter a 12-hole muffin tin. Thinly slice courgettes.
  2. Heat oil and butter over medium heat in a large frying pan, add the courgettes and fry quickly, 2-3 minutes. Remove from pan and leave to cool.
  3. Lightly beat the eggs, then beat in the cream, and salt and pepper as desired. Stir in 3/4 of the parmesan.
  4. Divide and line courgettes among the muffin tin, pour over egg mix, then sprinkle with remaining parmesan.
  5. Bake 15-20 minutes, until risen and golden.
  6. Can be served warm or at room temperature.

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