Greek Style Zucchini and Feta Muffins

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).

What to serve with zucchini feta muffins

These are great on their own as a snack or even as savory breakfast. For lunch they can be served with a green salad on the side. The are also great for picnics or buffets.

You may also like

>> Greek Zucchini Patties with Feta and Herbs – Kolokithokeftedes
>> Greek Zucchini and Feta Pie – Kolokithopita
>> Baked Zucchini Chips

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Greek Style Zucchini and Feta Muffins

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Delicious savory chunky zucchini muffins with plenty of herbs and feta cheese.
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Keyword: Bread, Muffins, Zucchini
Servings: 12 muffins
Calories: 60kcal
Author: Elena Paravantes RDN
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Ingredients

  • 3-4 medium 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 Extra virgin olive oil

Instructions

  • Preheat oven at 400 degrees Fahrenheit
  • Line a muffin pan with muffin liners and brush the bottom of the liner lightly with olive oil (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 feta 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.
  • Sprinkle each with the grated parmesan.
  • Bake for about 30-35 minutes until golden brown on the outside and soft inside.
Nutrition Facts
Greek Style Zucchini and Feta Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
60
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photos by Elena Paravantes © All Rights Reserved

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39 Comments

  • Reply Irene October 13, 2021 at 11:41 am

    Made these this morning and I love them; the flavor is really, really, really great!. They were a bit “wet” even though I drained the courgettes and then squeezed the begeezus out of them (not too wt to enjoy, just a bit wetter than a regular “muffin” would be). I am particularly fond of the hint of mint in them!4 stars

  • Reply Karin July 31, 2021 at 9:41 pm

    Might these be frozen?

  • Reply Emily Whitman July 18, 2021 at 9:24 pm

    These are absolutely delicious but they stuck to the muffin liner. I did use crisco instead of olive oil in the liner. Could that be the reason? They also stuck to sides. I’m wondering if I should not use any liner and just oil the metal muffin pan. Thoughts on no stick issues?
    Thank you.
    Emily

    • Reply Elena Paravantes RDN July 19, 2021 at 6:44 am

      Hi Emily, As noted in the recipe make sure you brush the muffin liner. I also find that silicon muffin pans are less likely to stick.

  • Reply Beth Hartman July 18, 2021 at 2:29 am

    Do you think that this recipe would work with a pattypan squash?

  • Reply Carolyn July 17, 2021 at 6:54 pm

    How many cups is 3-4 zucchini?

    • Reply Elena Paravantes RDN July 17, 2021 at 7:47 pm

      Hi Carolyn! If you use medium size zucchini as noted in the ingredients, it should come up to about 2 3/4 cups.

  • Reply Deane Neeley July 17, 2021 at 6:15 pm

    Do they have to be refrigerated, would love to take on a camping trip

    • Reply Elena Paravantes RDN July 17, 2021 at 7:49 pm

      Hi Deane. They are ok to be left out for 2-3 hours, but not longer as they do contain cheese and eggs.

  • Reply Rach July 16, 2021 at 3:36 pm

    Can I substitute gluten free flour for the breadcrumbs?

    • Reply Elena Paravantes RDN July 17, 2021 at 7:50 pm

      Hi Rach. I have not tried it, but you need something more bulky perhaps you can try crumbled gluten free crackers?

  • Reply Zoe July 16, 2021 at 6:02 am

    These were really good and easy to make!5 stars

  • Reply Dorothy Kruger July 15, 2021 at 11:39 pm

    I love this recipe but my muffins are a little soggy at the bottom. What can I do to improve this?4 stars

    • Reply Elena Paravantes RDN July 16, 2021 at 6:00 am

      You want to make sure the strain the zucchini very well and squeeze out as much water as you can.

  • Reply Stephen Jackson July 14, 2021 at 9:55 pm

    Hi. Are you using fresh herbs or dried? Thanks. SJ

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