In medium bowl, combine FLOUR MIX, Parmesan cheese, pepper and salt. In small bowl, whisk eggs and garlic with a fork then add to the dry ingredients and combine well. Use a food processor to grate the zucchini and onion, the transfer to strainer and press out moisture as possible. Add to the egg mixture along with the grated cheese – combine thoroughly.
Spoon batter into a mini-muffin tin, press a slice of roasted jalapeno in the center of each. Bake for 25 minutes at 350°.