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Herby Ricotta and Zucchini Muffins

  • Author: Meagan


I’m pretty sure I noticed these on Donna Hay’s Instagram feed first, and even though they’re a lot like ‘mini frittatas’, the herb mix is what you’ll get excited about.  Hearty, green, and super yummy, these ‘muffins’ also make a wonderful snack and freeze well too – enjoy!



2 c. (~300 g) grated zucchini, squeezed or patted dry as much as possible

1 c. EACH chopped fresh parsley AND cilantro

1/2 c. EACH chopped fresh tarragon AND chives (I used green onion)

6 eggs

1 c. flour AND 1 1/2 t. baking powder

1 t. salt AND a good grinding of black pepper

1 c. ricotta

pepitas for garnish 


Preheat the oven to 400 and grease an 8 portion mini loaf tin – I haven’t tried this recipe yet with a 12-cup regular muffin tin, but I feel like it would work just fine.

Put the ‘dried as much as possible’ zucchini in a large bowl along with the parsley, cilantro, tarragon, chives, eggs, flour, baking powder, salt and pepper and mix well.  Add in the ricotta and stir until just combined.

Spoon the mix evenly into the 8 portions of your prepared pan, garnish with pepitas and bake for about 25 minutes until the middles are firm.  Leave them to rest for a few minutes before carefully loosening them around all edges and popping them out onto a rack to cool completely (or to eat straight away).



From Meagan's Kitchen

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