Bacon Wrapped Courgette & Ricotta Cups

These simple, prepare ahead courgette ricotta cups make a great addition to the cabinet as they span both the breakfast and lunch crowd. Or make baby versions to serve on a breakfast or brunch buffet.

Ingredients

• 2 cups grated zucchini (165073)

• 2 spring onions (165762)

• ½ cup fresh basil (165806)

• Handful of parsley and/or chives (165576)

• 500g ricotta (666761)

• ½ cup Parmesan, grated (172441)

• 1 egg (173019)

• 6 rashers of streaky bacon (94135)

• 6 cherry tomatoes (165715)

Method

1. Finely chop the spring onion and herbs. Mix these with the grated zucchini, ricotta, Parmesan and egg.

2. Line the edges of six holes in a Texas muffin tin with the bacon and divide the ricotta mixture between each. Top with a tomato and bake at 180°C for 30 minutes.