Preheat oven to 180°C.
Spray 10 medium muffin moulds with non-stick cooking spray and line with squares of paper.
Coarsely grate the zucchini, then squeeze it in a clean kitchen cloth (such as a Chux) to remove all excess liquid.
In a large frypan over medium heat, add the olive oil. Add the onion and garlic and sweat them for 3 minutes, then tip into a bowl and add the zucchini, cheese, flour and parsley.
Lightly whisk the eggs, stir through the mix and season. Half fill the muffin moulds with the zucchini mix, then lay a slice of ham on top like a frilly funnel. Spoon the rest of the mix into the ham ‘funnels’. Bake for 25 minutes or until puffed and golden.