Loaded with a combination of summer vegetables, herbs, cheese and eggs, here’s a winner for the lunch box. It’s a fab way to make use up any left over bread plus herbs and cheese too. Make a batch for the week ahead and store in the fridge, or pop in the freezer, to grab and go each day.

Makes twelve ½ cup, or six 1 cup puddings

olive oil for greasing

300g zucchini

½ teaspoon sea salt

4 free range eggs

300ml Greek natural yoghurt, or 300ml thickened cream

1 sweetcorn cob, husks and silk removed

¼ cup finely chopped mixed fresh herbs (such as mint, chives, flat-leaf parsley)

350g ciabatta (about 6 thick slices with crusts removed), torn into 1-2cm pieces.

150g Main Ridge Dairy feta, crumbled

½ cup grated cheddar (optional)

2 tomatoes, cut each into six round slices

Pre-heat the oven to 190°C (170°C fan-forced). Line twelve ½ cup muffin holes, or six 1 cup muffin holes with paper cups, alternatively brush the inside of each hole with olive oil to grease well.

Run a sharp knife along edge of the corn cob to remove the kernels. Rotate the cob and repeat the cutting until all the kernels have been removed. Discard cob and set kernels aside.

Coarsely grate the zucchini into a sieve or colander sitting over a bowl or sink. Sprinkle the salt over the zucchini and toss to mix. Set aside.

Meanwhile, whisk together the eggs with the yoghurt, or cream to mix well. Add the corn kernels and herbs to the egg mixture. Stir in the bread pieces and feta. Working in three batches, take a handful of zucchini and squeeze firmly to extract as much moisture as possible, discarding the liquid. Repeat with the remaining zucchini, then add to the egg mixture and stir to combine well.

Divide the mixture evenly between the muffin holes, then top with a tomato slice (use two slices overlapping for the 1-cup size). Bake for 20-25 minutes for the ½-cup size and 30-35 minutes for the 1-cup size, until light golden on top and a skewer comes out clean when inserted.

Transfer to a wire rack for 5 minutes then carefully remove from holes to cool.

Serve warm or at room temperature.

Store in an airtight container in the fridge for up to 4 days. The puddings are suitable for freezing up to a month.

Recipe by Fiona Hammond, February 2023