Step 1

Preheat oven to 190°C/170°C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 2

Place 3/4 of the zucchini in a large bowl. Add onion, ham, cheese and flour. Stir to combine.

Step 3

Whisk eggs, oil, milk and ricotta together. Add to zucchini mixture. Season. Add parsley. Mix to combine. Divide among holes of prepared pan. Top with remaining zucchini.

Step 4

Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve warm or cold (see notes).