Savory Greek Style Zucchini and Feta Muffins with Greek Yogurt Dip

April 19, 2012
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One of my all time favorite Greek taverna appetizers are fried zucchini patties called kolokithokeftethes, with tzatziki. These patties are not really unhealthy other than the fried part. That’s the beauty of Greek food; it manages to make vegetables something you want to order from the menu, not something you have to order for your own good.

I don’t particularly like frying in the house, so I have been making an easier (and accidentally healthier) alternative patty/muffin by baking them in a muffin pan. And since I love muffins, this was the perfect adaptation of this traditional recipe.

At 60 calories each, these are great for an appetizer or lunch. There is hardly any added fat, apart from 2 teaspoons of olive oil in the whole batch.  If you don’t want to make tzatziki you can accompany them with a light dip made from Greek yogurt (strained yogurt)…

These savory muffins/patties have plenty of herbs and a bit of feta cheese. The traditional recipe doesn’t include flour (except for frying) or breadcrumbs, but I add them here for a bit of volume.

Savory Greek Style Muffins/Patties with Greek Yogurt Dip

INGREDIENTS

  • 3-4 zucchini grated with skin
  • ½ onion finely chopped
  • 2 large eggs
  • 3 ounces crumbled feta cheese
  • 2 tablespoons parmesan
  • 2 tablespoons parsley
  • 2 tablespoons dill
  • 2 tablespoons mint
  • ½ cup breadcrumbs
  • Salt/Pepper
  • 2 teaspoons olive oil

DIRECTIONS

1. Preheat oven at 400 degrees Fahrenheit

2. Line a muffin pan with muffin liners (remove them before serving)

3. Grate the zucchini, place in a colander and salt lightly, let it sit for about 10 minutes. Squeeze as much water as you can from the zucchini and place in a bowl.

4. In another bowl beat the eggs, add the cheese onion, parsley, dill, mint, pepper and olive oil. Mix well and then add the breadcrumbs and mix some more.

5. Add mixture to zucchini and mix well, mash with a fork to combine all ingredients well.

6. Divide mixture in a 12 muffin pan, about 1 ½ tablespoons each.

7. Bake for about 25-30 minutes. They will golden brown on the outside and soft inside.

 

Yogurt Dip

Add some dill, parsley, a bit of salt and a few drops of olive oil. Mix well. Serve with zucchini muffins.

Photo Credit: Zucchini Feta Muffins by Olive Tomato
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14 Responses to Savory Greek Style Zucchini and Feta Muffins with Greek Yogurt Dip

  1. Tina
    April 21, 2012 at 8:25 pm

    Thanks for the delicious recipe, I might add tomato too.

  2. Lee
    April 27, 2012 at 11:50 pm

    I can’t wait to make these! I just need to know whether the herbs are dried or fresh. They sound soooo good! :-)

    • Elena Paravantes RD
      April 28, 2012 at 7:33 am

      Hi Lee,
      Thanks! I used fresh herbs for these or fresh frozen (I do that often), but dried herbs should work as well, just use 1/2 of the amount.

  3. May 17, 2012 at 1:36 am

    I made this recipe and it was a hit! My family thought they were fried! Healthier version and very flavorful! I will always make them like this from now on.

    • Elena Paravantes RD
      May 17, 2012 at 6:54 pm

      Wonderful!

  4. Judith
    October 31, 2012 at 11:30 pm

    I made these last night w/o the fresh herbs (not available) just dried oregano and they were delicious.
    BUT next time I will just use a casserole pan.

  5. Savvy
    November 19, 2012 at 3:20 am

    I just made these and they’re so tasty! I can’t wait to try more recipes from your blog!

    • Elena Paravantes RD
      November 19, 2012 at 9:52 pm

      Thanks!

  6. Sierra Delta
    May 5, 2013 at 9:02 pm

    What kind of breadcrumbs? Fresh or dried? These sound perfect for a light lunch!

    • Elena Paravantes RD
      May 6, 2013 at 10:04 am

      Sierra,
      Dried breadcrumbs will work better.

  7. Linda
    May 6, 2014 at 2:12 pm

    Made these last night. They were wonderful. Even my son who does not like too many veggies ate them, with the yogurt dip. Will make them again!

    Thanks for the recipes!

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