If your kids are not fans of vegetables, then this recipe is the perfect way to get them to eat, as well as love, their greens. 

Use small shaped pasta in interesting shapes, I used mini star shaped pasta for extra intrigue. They can also be baked in a large batch and kept in the freezer.

INGREDIENTS:

• 2 cups small shaped cooked pasta drained

• 2 1/2 cups cooked broccoli florets

• 1 1/2 cup grated zucchini

• 1 small brown onion, finally diced

• 1 clove garlic minced

• 1 1/2 cups grated tasty cheddar cheese

• 3 medium eggs lightly beaten

• Optional pinch of sea salt

• Olive oil for cooking

METHOD:

1. Pre heat the oven to 180°.

2. Add the finally diced brown onion and minced garlic (the garlic can be left out if your children are not fans) to a fry pan on medium heat with a drizzle of olive oil. Sauté until they become transparent, then remove from the heat.

3. Combine in a large mixing bowl the cooked pasta, broccoli florets (pre steamed until just done), grated raw zucchini, grated cheese along with the sautéed onion and a pinch of sea salt. Stir well to combine.

4. In a separate small bowl crack the eggs into it, lightly whisk then pour over the main mixing bowl. Stir well through to coat all ingredients.

5. Fill silicon or paper cup cake molds with the mixture, using the back of a spoon to push It down. Place on a tray or in a muffin tin and bake in the oven for 25 minutes or until lightly golden.

Prep / cook time: 35 minutes

Makes: 12