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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.



  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.


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