This is Evi Mitchell’s recipe, from her village on the island of Lesbos in Greece. Evi runs the homely C’Aphrodite restaurant in Cremorne, Sydney.

Preheat oven to 200deg/180degC Fan Forced.  Spray 24 x 1/2 cup muffin tins with cooking oil spray.
In a bowl, combine the zucchini, cheese and flour and combine well.  Make a hole in the centre and add the oil, milk, eggs, green onions and dill. With a wooden spoon, mix to combine, being careful not to overmix the batter.  Don’t worry if it’s a bit lumpy. Spoon into prepared muffin tins, filling about 3/4 full.  Bake 30 minutes or until golden brown.  Makes approximately 24.