Appetizers, Breads and Baking, Mediterranean Diet Recipes, Sides, Vegetarian

Greek Style Zucchini and Feta Muffins

April 2, 2020
zucchini and feta muffins

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.

greek zucchini and feta muffins

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.

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Greek Style Zucchini and Feta Muffins

Servings: 12 muffins
Calories: 60kcal
Author: Elena Paravantes RDN
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  • 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


  • Preheat oven at 400 degrees Fahrenheit
  • Line a muffin pan with muffin liners (remove them before serving)
  • 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.
  • 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.
  • Add mixture to zucchini and mix well, mash with a fork to combine all ingredients well.
  • Divide mixture in a 12 muffin pan, about 1 ½ tablespoons each.
  • Bake for about 25-30 minutes until golden brown on the outside and soft inside.
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Photos by Elena Paravantes © All Rights Reserved

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  • Reply Tina April 21, 2012 at 8:25 pm

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

  • Reply 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! 🙂

    • Reply 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.

  • Reply Anthi 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.

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


  • Reply 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.

  • Reply 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!

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


  • Reply Warm Bite-Size Carrot and Feta Cheese Appetizers | Olive Tomato January 3, 2013 at 1:24 pm

    […] carrots in the fridge I thought of making small bite-size patties similar to the Greek recipe for zucchini patties […]

  • Reply Sierra Delta May 5, 2013 at 9:02 pm

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

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

      Dried breadcrumbs will work better.

  • Reply Roasted Zucchini with Garlic and Tomato-A Recipe from Crete | Olive Tomato August 27, 2013 at 6:59 pm

    […] ingredient in Greece: you find it in many casseroles, they use it to make zucchini patties (try these for a baked version), they slice them and fry them for an appetizer (try the a non-fried version […]

  • Reply 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!

  • Reply Greek Zucchini and Feta Pie – Kolokithopita | Olive Tomato June 23, 2014 at 4:25 pm

    […] for Greeks zucchini (summer squash) has a special place in their cuisine. You’ll see it in patties (zucchini fritters-kolokithokeftedes), cooked in tomato sauce and olive oil the way they do in […]

  • Reply 19 delicious ways to use feta cheese | Olive Tomato August 3, 2015 at 8:36 am

    […] Make savoury muffins using various veggies and feta […]

  • Reply Romana Hajat May 10, 2017 at 7:41 am

    Hi there! If I am using small zucchini’s then how many should I add? Can’t wait to try this out! Also, can i freeze them for future lunch boxes?

    • Reply Elena May 12, 2017 at 8:18 am

      About 5-6 smaller ones. I have not froze them, but I think they would freeze well.

  • Reply Greek Zucchini-Feta Bundles | Olive Tomato - The Real Mediterranean Diet June 14, 2017 at 2:38 pm

    […] of grated zucchini, onions, herbs and sometimes cheese (you can see my baked muffin version here), and it requires a bit of prep, so when I came across a French video showing an interesting […]

  • Reply Luke Spartalis December 3, 2017 at 4:51 am

    I just put a batch in the oven, I’ve fried them plenty of times but never baked them. I can’t wait to see how they turn out…
    Thanks 🙂

  • Reply Jalayer Annette March 19, 2020 at 1:49 pm

    Your recipes sound fab but as a pancreatic cancer survivor without a pancreas, I have to account for every carb with insulin. I have great results with the Mediterranean diet but only use recipes that provide nutritional values because I eat mostly at home. Please consider adding them to your recipes!

  • Reply Nick May 7, 2020 at 8:17 pm

    Zucchini and feta pair well together, and these are two flavors that are common in Greek cuisine. These muffins pay them a perfect tribute!

  • Reply Hazel Lewis May 26, 2020 at 2:59 pm

    I’ve been making these for years and I thought I’d use your recipe for a change. They were absolutely delicious. I’ve given four stars rather than five because I used muffin cases as suggested in the recipe and they were very difficult to get out with the result that I lost part of the muffin each time I tried to take one out. Next time I’ll use non stick foil to line the muffin tin!4 stars

  • Reply Leila June 23, 2020 at 5:09 am

    If I don’t have breadcrumbs what would you suggest subbing?

  • Reply Anne Marie August 14, 2020 at 10:39 am

    This is a wonderful recipe. I’d like to know if I cook them could I freeze them?

  • Reply Anne Marie August 26, 2020 at 3:38 pm

    How many Courgette would I need to make about 100 pieces.

    • Reply Elena Paravantes RDN August 26, 2020 at 5:54 pm

      Hi Anne Marie, You can easily find out by going on the recipe card and changing the number of servings and the recipe will adjust to show you how much you will need of each ingredient.

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