Zucchini pudding cakes

Well, well, well, I've finally done something totally my own again. It's been a while. I thought about these pudding cupcakes for a long time and even had the zucchini in my veggie drawer in the fridge for several days before getting around to doing my magic. In the end I was thrilled last evening when I put these on the table for Peter and me; they're tasty and have a marvelous pudding-like interior. I might have to go to a chiropractor as a result of patting myself on the back.

Zucchini pudding cakes
1 Tbs butter
1 tsp olive oil
1/4 medium onion, chopped fine
12 oz zucchini, peeled and cut into 1/2 inch pieces
2 Tbs mascarpone cheese
1 egg, lightly beaten
3/8 cup all purpose flour
1 Tbs chopped basil leaves
1 tsp chopped thyme leaves
1/2 tsp baking powder
salt and pepper to taste

Preheat oven to 350 degrees.

Melt the butter in the olive oil in a saute pan. Add the onion and zucchini and cook 5-6 minutes, until softened. Remove from heat, place in a medium bowl, and allow to cool.

In the meantime mix the flour, baking powder, basil, thyme, salt and pepper in a small bowl.

Place the zucchini and onion mix in the food processor along with the egg and mascarpone. Puree.

Return this to the bowl you used to cool it. Stir in flour mixture.

Lubricate a six muffin pan with Pam. Divide the zucchini mix into 6 equal portions. Bake for 30 minutes. Allow to cool slightly before turning out onto your cutting board. Serve warm or at room temperature.