Heat oven to 220C/200C fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small zucchini.
Heat 2 tsp rapeseed oil in a frying pan and fry the grated zucchini and cook for 2 min, then set aside to cool.
Beat 3 large eggs, a good pinch dill fronds, chives, garlic infused oil and 4 tbsp lactose free cream together in a jug, then season.
Stir in the zucchini mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15-18 mins until set and golden. Serve hot or cold with salad.