Preheat oven to 375°F/190°C/Gas 5. Grease a cupcake pan with spray or by brushing with olive oil.

Gently fry the courgette in a frying pan until cooked through. You can use either an oil spray or a drizzle of olive oil.

In a mixing jug, whisk together the cottage cheese, eggs, Cheddar, Parmigiano Reggiano, herbs, and salt and pepper. Set to one side.

Divide the courgettes between the 12 cavities of the cupcake pan, and then top with the egg and cheese mixture.

Place in the preheated oven for 20-30 minutes or until the egg is set.

Allow to cool for 5 minutes and then remove from the tin and allow to cool completely before storing in an airtight container the fridge in the fridge for up to 3 days.