Zucchini Egg Muffins Recipe - Just 4 Ingredients

Three zucchini egg muffins on a green plate with a few zucchini shreds on it.

Zucchini Egg Muffins Recipe - Just 4 Ingredients

These easy zucchini egg muffins are packed with shredded zucchini, feta cheese, and onion, and just enough egg to bind them together. Made with only 4 ingredients, they're naturally low-carb, gluten-free, and perfect for breakfast, snacks, or a simple side dish.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 53kcal

Author Marjory Pilley

Ingredients

2 medium zucchini to yield 2 cups of zucchini shreds measured after squeezing out excess moisture
¼ cup red onion finely diced
½ cup feta cheese finely crumbled
1 egg large; lightly beaten
⅛ teaspoon salt optional

Instructions

Preheat oven to 350°F.
Grate zucchini using the large holes of a box grater or a food processor with a shredding attachment. Do not peel the zucchini first.
Place the zucchini shreds on a clean dish towel. I like to place paper towels on top of the towel too to reduce the mess. Fold the towel and squeeze. The towel will become damp and a little liquid should begin to drip out.
Measure 2 cups of compressed zucchini shreds and reserve any leftover shreds for another use.
Combine zucchini shreds, finely crumbled feta cheese, diced red onion, and egg in a large bowl.

Adding salt is optional. The feta cheese is salty and I don't add any additional sodium.

Scoop the mixture into mini muffin tins coated in nonstick spray to prevent sticking. Press the mixture firmly into each muffin cup with the back of a spoon.

The yield will be about 18 mini muffins or 6 regular-sized muffins. Add 5 minutes to the cook time for regular-sized muffin tins.

Bake for 25 minutes or until firm and starting to brown. Gently remove.

Notes

Storage: Store zucchini egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15–20 seconds until warmed through.

To freeze after cooking: Wrap individual zucchini egg muffins in plastic wrap. Store the individually wrapped muffins in a container or freezer bag. Heat in the microwave and 30-second intervals until warmed through.

Don't forget to label! For the best results, use within 2 months of freezing.

Nutrition