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

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)…

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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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

Instructions

  • 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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28 Comments

  • 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.

  • Reply Kristina Billadeau October 20, 2020 at 3:15 pm

    Elena these are delicious! I am new to the Mediterranean way of eating. I have tried every diet out there at some point and want to care for my body without beating myself up. Your dishes have made it possible to do that. I feel great my first week in, I have been able to make everything without breaking the bank, and the tastes….amazing! Thank you so much for not only this recipe but all of them. Your beautiful yet simple recipes may just be what saves my health and my sanity! I appreciate it all.

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