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Preheat the oven to 190°C (375°F) and line a muffin tin with 8 paper cupcake cases. Using a mandoline or wide vegetable peeler, thinly slice the courgette and yellow squash lengthways, then pat dry with kitchen paper to remove any excess moisture.
On a flat surface, stack 6 strips on top of each other, alternating between courgette and squash (e.g. courgette, squash, courgette, squash, etc.). If any strips are noticeably wider than the others, trim them slightly to match. Roll each stack into a spiral and place into a cupcake case.
In a blender or food processor, combine the cottage cheese, eggs, milk, coriander, salt and pepper. Blend until smooth, then divide the mixture evenly between the 8 cases. Bake for 20–25 minutes, or until the filling is set. Garnish with extra coriander and serve warm or at room temperature.