Preheat an oven to 180 degrees C. Grease a 12 cup mini muffin pan.
Heat the oil in a large frypan over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.
Beat the eggs, cream and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups.
Bake in preheated oven until a toothpick inserted in the centre comes out clean, 15 to 20 minutes.
I swapped the cream with yoghurt and replaced the Parmesan cheese with grated cheddar cheese.
I also used mini muffin trays. It took 20 minutes to cook. Very moist and delicious! A great way to get your children to eat vegetables - 28 Jan 2013
I used this recipe for the first time last week...I have increased the dose so that I could easily have 18 muffins...It was delicious....the only problem was that I put the batter into muffin paper cups...bad idea..the grease from the melted cheese did stain the cup and the muffin got stuck to the bottom of it..I saw people licking the paper cups :-) I will do them again but this time I will cook them directly into the muffin tray and then transfer the muffins into the cups for serving..thank you for sharing...had many people asking for the recipe..
The only change I mad was to add a tablespoon of sweet chilli sauce..it really gave to the already tasty batter another dimension.... - 26 Nov 2013