1.5 cups grated cheese 

 90g bacon  

 25g butter  

 1.5 tbsp flour 

 1/2 cup milk  

 1/2 cup grated zucchini - juice squeezed out  

 3 spring onions finely chopped  

 1 garlic clove  

 Salt & pepper to taste 

Set aside  

 2) Chop the bacon and spring onions, and grate the zucchini, squeezing out all of the excess liquid from zucchinis into the sink. Finely grate the clove of garlic  

 3) Preheat a frying pan with olive oil over a medium - high heat and saute the garlic, spring onions, zucchini and bacon for roughly 5 minutes 

 4) Make the bechamel by adding the butter to a small saucepan over a medium heat. Allow it to simmer gently, then add in the flour, stirring constantly to prevent any burning. Once it has turned golden and begins to bubble slightly, gradually add in the milk. Stir continuously until the bechamel thickens, then remove from the heat. Season with salt and pepper to taste  

 5) Mix the cooked pasta into the bechamel and add in the sauteed zucchini, spring onions, and bacon/ham and 1 cup of the cheese. Stir well  

 6) Begin scooping the mixture into a lined muffin tray to fill all 12 spaces  

 7) Top each with the remaining cheese and place into a preheated oven on 180 degrees for roughly 12 minutes. Once the cups are golden & crunchy on top, they are ready!  

 * These can be eaten hot or cold, making them absolutely perfect for 

school lunchboxes!  

 * To make these gluten free, simply use gluten free pasta & a gluten free flour blend.