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) Self Raising Flour
  • Salt and 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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