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Makes 12 regular sized or 24 mini muffins
3 medium zucchini or courgette (about 14 oz or 400g in weight before cooking)
1 small onion
3 Tbsp. olive oil
3 large eggs
120 ml (1/2 cup) plain Greek style (thick) yogurt
1 cup finely shredded fresh basil leaves
100g / 3 oz (about 3/4 cup) finely ground almonds or almond flour
60g / 2 oz (about 2/3 cup) chickpea flour
1 tsp. baking powder
1 tsp. salt
About 1/2 cup grated Parmesan or Grana Padano (or similar hard grating) cheese
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