On Sat, 20 Aug 2005 20:54:07 +0200, "Pandora" >
wrote:

>These little zucchini's muffins are good for an entrée or for a side dish.
>
>RECIPE for about 5 muffins:
>
>1/2 Kg of zucchini
>1 big onion;
>1 egg
>100 gr. of breadcrumbs;
>50 gr. of Reggiano cheese;
>salt;
>pepper;
>1 tbs dried Majoran;
>Bechamel sauce;
>EVOO
>------------------------------------
>1) Cut zucchini(with the help of a robot) in a julienne.
>Then put them in a colander with some salt and let dry from water in excess
>for about 15-20 minutes.
>Then squeeze them delicately with your hands or a spoon.
>2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan because you
>use few oil); add the chopped onion and fry slightly for a while; add
>zucchini, pepper, majoran and few salt. Cook for about ten minutes , often
>mixing with a wood spoon. When all the water is evapored, turn off the fire
>and let cool.
>See the photo in the frying pan:
>http://tinypic.com/avgb9h.jpg
>
>3) While you are waiting that zucchini become could, prepare an hard
>bechamel.
>-----------------------------------------------------
>BECHAMEL.
>25 gr of butter
>25 gr of all purpose flour;
>200 ml of milk.
>1/2 tsp nutmeg;
>1/2 tsp salt;
>
>Put the butter in a pan and let liquefy; add the flour and mix with a wood
>spoon. Add the milk, salt and grated nutmeg. Mix with a whisk till it become
>hard and without lumps. Turn off the fire and let cool.
>----------------------
>4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs, 1
>whole egg and bechamel; put other salt and pepper if necessary. Mix till
>the mixture is well-blended.
>5) butter the moulds and spread them with breadcrumbs (threw away the excess
>of breadcrumb);
>6) Fill them with the zucchini's mixture.
>Put the moulds in ventilated oven at 180° for about 15/20 minutes.
>The zucchinis muffins shoul be brown on the top.
>
>Here is the photo :
>http://tinypic.com/avgbya.jpg
>Have a nice meal
>Cheers
>Pandora
>I've cooked this zucchini's muffins on Ferragosto day.
>I served them as entrée with a big crepe rolled on a peppers and cheese
>cream; and with a little piece of Eggplant's parmigiana (Parmigiana di
>melanzane).

Pandora, these look FABULOUS! Another recipe for my "Pandora
Cookbook" :-)

TammyM