Easy, low-carb, gluten-free Zucchini Egg Muffins will become your new favorite snack, breakfast or side dish. Or, all of the above.
They’re inspired by Zucchini Fritters with Feta and have many of the same ingredients, except that we dropped the Panko breadcrumbs to make them ketogenic.
We love using mini muffin tins as a short-cut to bite-sized zucchini tots. There’s no rolling involved. Just press everything down in the muffin tin and gently pop each one out when they’re done.
Pass them off as tots, breakfast muffins, a snack or a side dish! Heck, I can eat the whole plate and call it dinner!
How to make Zucchini Egg Muffins
Prepare zucchini shreds and mix them together in a bowl with feta cheese, red onion, and egg. Scoop the mixture into a muffin tin and bake.
They’re not difficult to make. However, the firmness of the zucchini and egg muffin will differ depending upon how you prepare the ingredients.
How to make zucchini shreds
Start with 2 medium-sized zucchini. Using a grater with larger holes, grate the zucchini. Do not peel it first. The skin is good for you and adds to the firmness of the muffin.
Place the zucchini shreds on a clean dish towel. Fold the towel and squeeze. The towel will become wet and a little liquid should start to drip out too.
Measure 2 cups of compressed zucchini shreds. To repeat, measure the 2 cups AFTER compressing!
There is a little room for variation. Extra shreds will lead to a zucchini tot. Fewer shreds will lead to a quiche-like Zucchini and Egg muffin.
Crumbled Feta Cheese Tip
If you purchase feta cheese already crumbled, use a fork to further crumble larger pieces. It’s not absolutely necessary, but it does allow the wonderful cheese flavor to be more evenly distributed.
Pan variations for Baked Zucchini and Egg
This recipe can be made in mini muffin tins or regular muffin tins. It could even be doubled and baked in an 8 or 9-inch square baking dish.
Adjust the cooking time accordingly. The center should be cooked through and firm. Add about 5 minutes to the cooking time for regular-sized muffins.
How to Freeze Zucchini Egg Muffins
Zucchini Egg Muffins can be frozen before or after making them! It works the same way as Crustless Quiche to make ahead and freeze.
To freeze before cooking: Mix the ingredients together and freeze them in a plastic bag, removing excess air before sealing it. Defrost in the refrigerator overnight and then cook as you normally would.
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.
Don’t forget to label everything! For the best results, use within 2 months of freezing.
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Zucchini Egg Muffins Recipe - Just 4 Ingredients
- 2 medium zucchini to yield 2 cups of zucchini shreds
- 1/4 cup red onion diced
- 1/2 cup feta cheese crumbled
- 1 egg large; lightly beaten
- 1/8 teaspoon salt optional
- Preheat oven to 350 degrees F.
- Using a grater with large holes, grate zucchini into shreds.
- Spread zucchini shreds out on a clean dish towel. Close towel and turn to squeeze out excess moisture.
- Measure 2 cups of zucchini shreds for this recipe and reserve any leftover shreds for another use.
- Combine ingredients in a large bowl.
- Scoop mixture into mini muffin tins coated to prevent sticking. Press the mixture down with the back of a spoon to tightly compact in each muffin tin well.
- Bake for 25 minutes or until firm and starting to brown.
- Gently remove from tins and enjoy!