These irresistible little bites are perfect for popping into lunch boxes or packing off to a picnic.
Cooking oil spray, for greasing
500g zucchini, grated
2 Tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, finely chopped
180g cheddar, grated
250g self-raising flour
1 bunch flat-leaf parsley, leaves picked
4 eggs, lightly whisked
Sea-salt flakes and freshly ground black pepper, to season
200g leg ham, thinly sliced, torn
Preheat oven to 200°C. Grease a 12-hole medium muffin tin with cooking oil spray and line holes with squares of baking paper.
Wrap zucchini in a clean, thin, woven kitchen cloth or muslin. Squeeze to remove excess liquid. Put zucchini
in a large bowl and set aside.
Heat oil in a large frying pan over a medium heat. Add onion and garlic and cook for 3 minutes, then transfer to bowl with zucchini. Add cheese, flour, parsley and egg and stir until well combined. Season with salt and pepper.
Evenly divide 1⁄2 the zucchini mixture between prepared holes, then top with ham and remaining zucchini mixture. Bake for 25 minutes or until puffed and golden. Transfer to a wire rack to cool slightly. Serve.