Zucchini Egg Rose Muffins
Thin ribbons of zucchini, yellow squash, and carrot rolled into pretty rose shapes, placed in a muffin tin, and baked with a light herbed egg mixture until fluffy and golden.
Equipment
- 1 | Vegetable peeler | for thin ribbons
- 1 | Muffin tin |
- 1 | Silicone liners | optional
- 1 | Mixing bowl |
- 1 | Whisk |
Ingredients
- 2 | medium | zucchini |
- 2 | | yellow squash |
- 1 | | carrot | optional for color
- 6 | large | eggs |
- 1/4 | cup | milk |
- 2 | tablespoons | fresh herbs | chopped
- 1 | | salt and pepper | to taste
- 1 | | cooking spray | or liners
Instructions
- Slice zucchini, yellow squash, and carrot into long thin ribbons.
- Grease a muffin tin or line with silicone cups.
- Roll vegetable ribbons tightly into rose shapes.
- Place each rose upright in a muffin cup.
- Whisk eggs with milk, herbs, salt, and pepper.
- Pour the egg mixture over the vegetable roses.
- Bake at 350°F for 30 minutes until set.
- Cool briefly, then remove and serve warm.
- Tip: Slice the ribbons as thinly as possible so they roll easily without breaking.
Notes
Store baked muffins in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave before serving.
Freeze individually wrapped muffins for up to one month.
Use only zucchini if yellow squash is unavailable.
Reheat gently in the oven or microwave before serving.
Freeze individually wrapped muffins for up to one month.
Use only zucchini if yellow squash is unavailable.