Preheat oven to 200°c/400°F, gas 6
Slice your zucchini using the food processor or a mandolin
Add dried onion, garlic powder, parmesan cheese, salt and pepper to zucchini and stir to thoroughly season.
In a mixing bowl add self-raising flour. Melt butter in a heatproof jug in the microwave, then and milk to this, followed by eggs, whisk to combine
Pour egg mix into mixing bowl and stir to combine.
Add cheese to muffin batter and stir again to combine.
Spray muffin pan and line with papers.
Reserve some of the seasoned zucchini to top your muffins with, pour rest of it into mixing bowl and stir to combine.
Use 2 teaspoons to spoon batter into each muffin hole. Top each muffin with the reserved zucchini slices and push gently to ensure they stick
Bake muffins for 30 - 40 minutes. Test with skewer and see it comes out clean and not wet.
Serve muffins hot and fresh from the oven with mustard yoghurt and cracked pepper.