Gently squeeze excess liquid from the zucchinis.
In a bowl, whisk the eggs, add the curry powder and sour cream and whisk again.
Add the zucchini and half the Parmesan and stir well.
Lightly brush the pie holes with oil.
Fill with ⅓ cup mixture.
Lay a round zucchini slice on the top of each and season.
Close lid and cook for 8 minutes.
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