Next, spray your muffin tin with a little cooking spray or line it with muffin liners. I like to use the spray as it helps in making cleanup easier! Then, scoop a generous amount of the zucchini mixture into each muffin cup, filling them about 3/4 of the way full. It’s amazing how it puffs up while baking! Now, place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until they’re golden on top and firm to the touch. While those are baking, your kitchen will smell heavenly—just wait for it!
Once they’re ready, pull them out and let them cool for a couple of minutes before gently removing them from the tin. I usually use a butter knife to carefully loosen the sides; it makes the process smooth and effortless. Finally, garnish with some fresh chopped parsley for a pop of color and flavor. Trust me, these little bites will disappear quickly!
Pro Tips for Best Results
I tested this recipe three ways to figure out the best approach, and one thing I learned is how important the moisture content in the zucchini is. By squeezing out excess water, you ensure that your cups stay firm and don’t turn into a mushy mess. Additionally, feel free to play around with the baking time; every oven is different. If they’re not quite golden yet, they might need just a few extra minutes.
Another thing I found is that letting them cool slightly before serving really makes a difference. They’re easier to remove from the muffin tin and hold their shape much better. I often check them with a toothpick, and if it comes out clean, then I know they are just right.
Lastly, don’t shy away from adding your favorite herbs or spices. The original recipe is fantastic as is, but I’ve added some crushed red pepper flakes for a little kick, and it elevates the dish entirely. Experiment and find what suits your taste!
Common Mistakes to Avoid
One mistake I made during my first attempt was not adequately draining the zucchini. I was in a hurry, and boy, did I regret it! The texture turned out too watery, and it made the cups fall apart easily when I tried to serve them. Remember: patience when squeezing out the moisture is key to achieving the perfect texture. (See the next page below to continue…)