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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).

Thank you, Pandora! I made them for lunch today. They were delicious!
Even my four-year old daughter - who is usually suspicious of anything
green - gobbled them down.

Ohhhh! I Am very very happy to here that!

Only they didn't become brown on top. They just dried up on top, some
part blackened, but overall they kept their greenish color. I gave up
after 35 minutes in the oven. Do you know what went wrong?

What kind of oven function Have you used?
To make flans and muffins I always use ventilate oven!
Pandora

Mite
http://www.shopncook.com