How to cook
Grate the zucchini on a large grater, sprinkle with black pepper and salt and leave it for a while.
Beat the eggs with a fork, add the oil, the strained from the liquid zucchini, the crumbled white cheese and finally, the flour along with the baking powder and finely chopped parsley and a sprig of dill.
In silicone molds pour 2 tablespoons of the resulting mixture.
Arrange the forms in a baking pan and bake in a preheated oven at 360°F (180 degrees) for about 15-20 minutes.
Take them out and serve them chilled. Very, very tasty savory cupcakes!