Crunchy veggie cupcakes

[milenaa]

This week I made this yummy apple oat cobbler and thought the oat topping might be nice on a savory dish too. The results of that experiment were tasty too, so here's the recipe.




Crunchy veggie cupcakes
makes 2 servings

1/2 cup shredded zucchini
1/3 cup shredded potato
1/3 cup shredded carrot
1 egg
1 Tbsp. whole wheat flour
nutmeg

2 Tbsp. oats
1 Tbsp. whole wheat flour
1 pinch of salt
2 tsp. chopped parsley
1 tsp. olive oil
2 tsp. water

Mix the shredded vegetables, egg and flour together in a bowl. Add a pinch of nutmeg and season with salt and pepper. Fill the mixture into two ramekins.
Mix the second set of ingredients together and spread it on top of the vegetables. Bake for 40 minutes at 400°F/200°C.


Sorry it's only for two servings, but I wasn't sure it would turn out good and I'm cooking for one person only!

Comments

[zarhooie]

Oh those look good! Did you want to tag this, or would you like me to?

[milenaa]

Thanks!
I complete forgot about tags, sorry. Fixed now :)

[beckyo.livejournal.com]

Oh yummy! I love that it's only two servings. I doubt anyone else in my house would touch it, just on principle, but I plan to try it. :)

[milenaa]

Somehow I always go for the extremes of tiny portions or enough food to feed a small army for a week. Glad to hear it's useful to someone else :)

[red_trillium]

There are 2 of us in our family so this is perfect (although my wife doesn't like zucchini & I do). Um, stupid question, do you cook the shredded veg or are they raw when you first mix them up??

[milenaa]

Just leave them raw. The long baking time takes care of the cooking.