Zucchini Muffins

Zucchini Muffins
Recipe type: Lunch
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of garlic infused oil
  • 2 tablespoons of onion infused oil
  • 4 medium size zucchini (courgettes) thinly sliced
  • 1 teaspoon of maple syrup (optional)
  • 2 teaspoons of herbs: parsley and thyme (fresh or semi dried is better)
  • 4 eggs, lightly beaten
  • 100 ml (1/3 cup) lactose free cream
  • 50g (½ cup) freshly grated parmesan cheese
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  1. In a pan heat up the olive oil and the onion infused oil
  2. Add the zucchini and cook them for around 20 minutes, stirring them often, until they look cooked and caramelised
  3. Add the salt and pepper, the maple syrup, the herbs plus the garlic infused oil and mix it all together
  4. Remove from the heat and let it cool completely
  5. Preheat the oven to 180°C (around 350°F)
  6. Beat the eggs with the cream, add pinch of salt, the mustard and grated parmesan cheese
  7. Add the cold zucchini to the mixture
  8. Grease a 12 muffin tin and divide the mixture
  9. Cook for 25 mins, or until the muffin quiches are set and have a nice golden colour
  10. Remove from the oven and let it cool down for 5 minutes


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.