Preheat the oven to 200°C.

In a pot of boiling water add the vegetable powder and the potatoes. Boil for 10 minutes or until the potatoes are cooked. Drain and let them cool. While the potatoes are boiling, in a shallow frying pan heat the olive oil and add the onion. Cook for 2 minutes and then add the mushrooms, zucchini and lountza. Cook until all liquids released from the mushrooms and zucchini have evaporated. Add salt and pepper if you wish.

Grease a muffin tray with oil or butter. In each muffin tray place one baby potato. Smash each potato with the bottom of a shot glass, to create a potato cup.

To each cup add a spoon of the Napolitana sauce, then some mushroom mixture and top with grated cheese.

Bake in the oven until cheese melts and turns golden. Let the muffins cool down and serve.

Note: This is perfect for your kid’s lunch box or for an afternoon snack!