These can be eaten hot or cold, and make for a great packed lunch. Serves 4
300 grams baby marrows
1 bunch spring onions, chopped
1 handful mint
2 garlic cloves, chopped
zest of 1 lemon
400 grams ricotta cheese
125 ml Parmesan cheese
1 dash salt and milled pepper, to taste
3 extra large eggs, beaten
Shred baby marrows.
Toss together baby marrows, chopped spring onions, chopped mint, chopped garlic cloves, zest of lemon, ricotta cheese and grated Parmesan cheese. Season well.
Stir beaten eggs through mixture and pour into 4 or 5 small ramekins.
Bake at 180°C for 20-25 minutes or until set.
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