Wash and cut the courgettes into pieces and sauté them in the oil and garlic for 10 minutes. Season with salt and pepper and let it cool.

Cut the mozzarella into cubes.

Add the parmesan and mozzarella to the cooled zucchini.

Grease the muffin tins. Preheat the oven to 200 degrees.

Sift the flour, yeast, malt and salt. Pour the water a little at a time and mix quickly until you get a smooth dough.

Roll out the dough to a thickness of 5 mm and cut out discs of about 10 cm.

Place the discs in the tins and pour the mixture of zucchini and mozzarella.

Roll out the remaining dough, cut out some stars with a mold and place them on top of the baskets.

Bake in the oven for about 18/20 minutes or until golden brown.

Serve hot