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Preheat oven to 200C/180C fan forced. Grease twelve 80ml (⅓ cup) muffin holes.
Trim ends off zucchini and discard. Using a vegetable peeler, cut zucchini into strips.
Place 1 flatbread on a board. Top with half of the ham and half of the zucchini, trimming some strips of the zucchini to completely cover the ham. Top with half the cheese and half the shallot. Roll up flatbread to enclose filling, then trim ends. Slice roll into 6 even pieces, then place, cut side up, in prepared muffin holes. Repeat with remaining flatbread and filling.
Whisk eggs and milk in a jug. Season. Pour egg mixture over rolls in the pan until holes are about half full. Bake for 20 minutes or until golden and set. Cool in pan for 5 minutes, then turn out and serve warm. Or cool completely and serve at room temperature.