Preheat the oven to 350 degrees

Dice the half zucchini into slim quarters

Snap the woody ends off the asparagus and chop the rest into roughly 1 cm pieces, slightly smaller is fine 

Dice the green chilli, can use 2 if you want some heat

Saute the garlic and onion in a skillet with olive oil  on medium heat with ¼ tsp salt

Add the asparagus, saute for 3-4 minutes 

Now add the zucchini and green chilli and cook for another 3 minutes or until the zucchini is slightly softened

Put the mixture out in a plate to cool

If you want an extra crispy crust put your mini shells into the oven and bake for 6-7 minutes. Let them cool to room temp before filling. 

Whisk the eggs and milk together and add the cooled veggies and cheese. 

Fill each shell almost to the top, the filling will puff a little when it bakes and then deflate when it cools. 

Bake for 20-25 minutes until the filling is set and the mini shells are golden brown at the edges. 

Let cool before removing from the cases. To remove simply hold the foil rim and push up a little from the middle.