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