Preheat oven to 220 C (430 F) and brush a small-cupped muffin tin with butter or olive oil.
Mix zucchini, carrot, egg and half of the cheese together in a bowl. Set aside the other half of the cheese to sprinkle on top.
Use a cookie cutter (mine was 6cm across) to cut 24 circles out of the puff pastry.
Gently press the pastry circles into the bottom of the muffin tray cups - you want the pastry to come up the sides just a little.
Drop small spoonfuls of the egg mixture into each one, be careful not to fill all the way as they puff up a lot and may overflow before the egg sets.
Sprinkle each one with a bit of cheese.
Bake for approximately 12 minutes, or until puffed and golden.