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).
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.
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Greek Style Zucchini and Feta Muffins
- 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.