How to make
Grate the zucchini on a coarse grater without peeling it and sprinkle it with a little salt. Put it in a colander to drain.
Meanwhile, beat 2 eggs in a bowl.
Add the rest of the ingredients without the olives and pumpkin seeds to the eggs, stirring after each added product.
Squeeze the grated zucchini and also add them.
Divide the savory muffin mixture into greased muffin molds.
Place 1 olive in the center of each muffin and sprinkle with the pumpkin seeds.
Bake the oat muffins with zucchini and parmesan in an oven heated to 360°F (180°C) for about 30 minutes.
