Zucchini Muffin with Feta Cheese and Herbs

Zucchini Muffin with Feta Cheese and Herbs


  • 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 Herbs de Provence Extra virgin olive oil (divided)
  • Fresh rosemary for garnish


  • Preheat oven at 400 F.
  • 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.
  • 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.
  • Remove liners, garnish, and serve!
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