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 Zucchini Patties with Feta and Herbs – Kolokithokeftedes
>> Greek Zucchini and Feta Pie – Kolokithopita
>> Baked Zucchini Chips
Greek Style Zucchini and Feta Muffins
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.
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.
How many Courgette would I need to make about 100 pieces.
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.
This is a wonderful recipe. I’d like to know if I cook them could I freeze them?
If I don’t have breadcrumbs what would you suggest subbing?
Zucchini and feta pair well together, and these are two flavors that are common in Greek cuisine. These muffins pay them a perfect tribute!
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!
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 🙂
Enjoy!
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?
About 5-6 smaller ones. I have not froze them, but I think they would freeze well.
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!
What kind of breadcrumbs? Fresh or dried? These sound perfect for a light lunch!
Sierra,
Dried breadcrumbs will work better.
I just made these and they’re so tasty! I can’t wait to try more recipes from your blog!
Thanks!
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.
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.
Wonderful!
I can’t wait to make these! I just need to know whether the herbs are dried or fresh. They sound soooo good! 🙂
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.
Thanks for the delicious recipe, I might add tomato too.