Peel the zucchini using a standard kitchen peeler. Next, grate the zucchini using a box grater.
Put the grated zucchini in a kitchen towel and squeeze out as much liquid as you can, using the method shown in the video at the bottom.
Per zucchini, I use these quantities of the other ingredients:
- 1 medium sized egg
- 100 gr of cheese - with at least 20 gr of Parmesan
- Pinch of salt
- Extra - freshly ground - black pepper
- A good pinch of nutmeg, preferably freshly ground.
Add egg, pepper and salt, cheese and some freshly grated nutmeg (you can use the fine side of the box grater for that). Mix well.
Prepare the cupcake mold, greasing carefully (or, use a silicone non-stick form).
Divide the mixture, filling the shapes up until slightly below the top.
Cook in the oven at 140 degrees Celsius for 15 minutes (this will give the mixture the time to rise). Then turn up the heat to get some browning at the edges.
Serve with a tomato sauce and a salad. The dish in the picture above features a plant-based tomato sauce.