This recipe is just one from the OPSM 'Eye Am Healthy' range, encouraging good nutrition to maintain healthy eyesight.


  • Coconut oil, butter or ghee for greasing

  • 1 small zucchini, grated

  • 4 cups baby spinach leaves

  • 1 teaspoon sea salt

  • 375 g full-fat ricotta cheese

  • 3/4 cups shaved or grated Parmesan

  • 2 green shallots, finely chopped

  • 2 cloves garlic, crushed

  • 1/4 cup freshly chopped dill

  • Zest of 1 lemon

  • 2 large eggs, well beaten

  • 85g crumbled feta


  • 1.

    Preheat the oven to 170ºC and grease a 12-tray muffin tin with oil.

  • 2.

    Grate the zucchini using a hand-held grater. Combine the zucchini and salt in a colander or sturdy sieve and let sit for 15 minutes. Use your fingers or a spoon to press out as much moisture possible. Meanwhile place spinach in a saucepan with 1/4 cup water. Cover and steam until wilted. Drain spinach, chop roughly and set aside.

  • 3.

    Combine the ricotta, 1/2 cup of parmesan, feta, shallots, garlic, dill and lemon zest, then stir in the eggs, zucchini and wilted spinach.

  • 4.

    Divide mixture into the pre-greased muffin tray and bake for 35 minutes. Sprinkle with remaining parmesan and return to the oven for 10 minutes or until the cheese has melted. Remove from the oven and allow the cupcakes to cool completely so that they set properly.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 204kj
  • Fat Total 14g
  • Saturated Fat 9g
  • Protein 13g
  • Carbohydrate 6g
  • Sugar 2g
  • Sodium 315mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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