Zucchini Egg Cups


  • 1 zucchini
  • 4 eggs
  • 1/4 cup milk (optional)
  • 90g cherry tomatoes (~6)
  • OR 90g sundried tomatoes
  • 1/2 cup baby spinach
  • 90g feta
  • OR 90g mozzarella cheese
  • 15ml olive oil (for greasing)
  • OR 1 tbsp butter (for greasing)
  • OR olive oil spray (for greasing)


  • Prep Ingredients: Thinly shave the zucchini, dice the tomatoes, roughly chop the baby spinach and crumble the feta.
  • Preheat oven to 180C. Grease large muffin tray with olive oil spray or butter.
  • Line each hole with thin slices of ham so that the walls of each muffin tin are covered
  • Layer each with baby spinach leaves
  • Whisk eggs, tomato and milk together and layer on top of spinach. Top all with crumbled your choice of cheese.
  • Bake for around 20-30 minutes or until eggs are cooked through.

Dairy-free/ low lactose adaptation: Omit milk and substitute the feta out for dairy-free cheese or avocado! (note: both feta and mozzarella are low in lactose)