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


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.