2 corn ears, shucked (Rosedale Orchard)
1-2 zucchini, finely diced or run through food processor (Oamaru Organics)
½ med. onion, diced
2 cloves garlic, minced
2 spring onions, chopped (Janefield Hydroponics)
2 tbsp chopped parsley
1 tsp salt
2 eggs, beaten (Agreeable Nature)
⅓ cup almond meal
optional topping: plain Greek yogurt, parsley, micro greens
Preheat oven to 180-200°c. Place cut corn kernels in large mixing bowl.
Finely dice zucchini or run through food processor. Squeeze out water. Add to bowl. Add onion, garlic, spring onions, parsley, & salt to bowl. Mix well. Taste for seasoning. Mix in eggs and almond meal. Scoop into mini muffin tins. Bake for 22-25 mins until golden on the edges. Top with dollop of Greek yogurt, chopped parsley, and/or micro greens.