Add the thinly sliced courgette, rosemary, salt & pepper and a sprinkle of olive oil and roast in an oven at 200C till squidgy. Take out and turn oven up to 220C.
In the meantime mix your dry ingredients together with ground salt and add your generous glug of olive oil and egg and beat into the mixture.
Add the water, mix together and let stand, you should have a soft dropping dough.
Fold in the courgettes and add to well greased muffin tins – the mixture should make 6.
Give the top of the cakes a brush with olive oil for extra flavour.
Allow to cook for no more than 15 minutes, start checking at 12 minutes if you have a fan assisted oven.