dash vegetable oil, for greasing
1 medium zucchini trimmed, grated
1 heaped tbsp lactose free cream
1 heaped tbsp grated parmesan
pinch ground black pepper
1 free-range egg, beaten
2 tomatoes, sliced, to serve (optional)
Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof muffin tray with a little oil using a pastry brush. Add a little grated zucchini to each compartment.
In a bowl, mix together the lactose free cream, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined.
Pour the egg mixture on top of the zucchini. Transfer the muffin tray to the oven and bake for 20–25 minutes, or until the egg mixture has set and is golden-brown on top.
Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desire
Recipe adapted from: Good Food