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Greek Style Zucchini and Feta Muffins

ByElena Paravantes, MS, RD
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, MS, RD
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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.
Photos by Elena Paravantes All Rights Reserved

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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41 Comments

  1. I made these yesterday — yummy! Even though, by mistake, I forgot the parmesan 🙁 and had to tweak the herbs a bit to match what I had. Worked a charm using a muffins pan, putting paper liners in the “holes”.
    This morning, I heated 2 muffins in the microwave, using grill + microwaves. Delicious for brunch.
    Thank you for another excellent recipe <35 stars

    Reply

  2. We Don’t Eat Any Type Of Squash.
    What Else Is Good and Easy To Grate.
    Also Need To Use A Low Sodium Cheese.
    Please Suggest Both .
    Thanks

    Reply

  3. 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

  5. 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

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

    Reply