Cheesy Zucchini Muffins

This recipe is vegetarian.

Prep Time
20 minutes
Cook Time
25 minutes
Makes 4, Serves 2
Vegetarian Cheesy Zucchini Muffins


Step 1. Combine the zucchini, onion, feta, flour and seasonings in a bowl. Whisk together the egg and milk and then stir through the zucchini mixture. Spoon into 4 x 1/3 cup paper-lined muffin pans and top each with a tomato half.

Step 2. Bake in a 180OC oven for 25-30 minutes or until cooked. Cool on a wire rack. Serve each pair of muffins with 3 baby carrots and 3 extra cherry tomatoes.


Tip: Muffins may be stored in an airtight container, chilled, until required. Serve warmed or at room temperature.


  • 1 small zucchini (150g), grated
  • 2 spring onions (20g), finely chopped
  • 50g reduced fat feta, crumbled
  • 1/3 cup (50g) SR flour
  • Salt and freshly ground black pepper, to taste
  • 60g egg
  • 1 tablespoon reduced fat milk
  • 2 cherry tomatoes (20g), halved
  • 6 baby carrots (100g), for serving
  • 6 cherry tomatoes (60g), extra, for serving

Per serve:

Energy: 932kj (224kcal)

Protein: 14.1g

Fat: 6.8g

Carbohydrates: 23.7g

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