Enjoy your risotto left over in a different way.Stir lightly beaten eggs, grated zucchini and cool risotto. Season with salt and pepper.
Preheat oven to 200oC. Grease muffin pan.
Half fill the muffin pan, then put a cube of mozzarella cheese on top of each. Cover with rice mixture to the top.
Bake for 30 minutes or until set.
Serve with salad.
