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    Home » Recipes » Appetizers and Snacks

    Zucchini Egg Muffins Recipe - Just 4 Ingredients!

    UPDATED Sep 23, 2022 · PUBLISHED May 8, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    3 zucchini egg muffins on a plate

    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.

    Low-carb Zucchini Egg Muffins on plate

    And, they don't cook on the stove-top either. Much like all our Healthy Veggie Muffins including Cauliflower Muffins, Broccoli Muffins and Spinach Feta Muffins they cook in a muffin tin.

    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.

    Both are delicious! And, if you have any shreds leftover, make Zucchini Muffins or Chocolate Zucchini Brownies. 🙂

    Fingers holding Zucchini Egg Mini Muffins

    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.

    Three zucchini and Egg Muffins on plate

    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.

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up.

    Zucchini and Egg Muffins on plate

    Zucchini Egg Muffins Recipe - Just 4 Ingredients

    Zucchini Egg Muffins are low-carb, gluten-free and super easy to make. They'll become your new favorite snack or breakfast.
    4.86 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 18 mini muffins
    Calories: 17kcal
    Author: Marjory Pilley

    Ingredients

    • 2 medium zucchini to yield 2 cups of zucchini shreds
    • ¼ cup red onion diced
    • ½ cup feta cheese crumbled
    • 1 egg large; lightly beaten
    • ⅛ teaspoon salt optional

    Instructions

    • 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!

    Notes

    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.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 17kcal | Protein: 1g | Fat: 1g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 45mg | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 24mg | Iron: 0.1mg
    Nutritional and Food Safety Disclaimer

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      Recipe Rating




    1. April

      May 08, 2018 at 10:45 am

      5 stars
      These look perfect for brunch!

      Reply
      • Marjory

        May 08, 2018 at 10:58 am

        Yes! Everyone's happy even if you're not eating low-carb!

        Reply
    2. Lane Patten

      May 08, 2018 at 10:55 am

      5 stars
      Deeeeelicious! I was looking for a great keto breakfast recipe and this is it! Thanks!

      Reply
      • Marjory

        May 08, 2018 at 10:57 am

        I'm so glad you found it!

        Reply
    3. Teri

      December 04, 2018 at 6:48 pm

      Hi! This sounds great, but I have a question... only 1 egg? I'm comparing similar recipes & most of them have around 6 eggs per 2 cups of zucchini... what's the difference in the result?

      Reply
      • Marjory

        December 05, 2018 at 6:40 am

        Hi! This recipe is less eggy than the others. The egg is used to hold the muffin together as opposed to being primarily an egg dish with added zucchini. 🙂

        Reply
    4. Angela

      December 05, 2018 at 2:15 pm

      I don’t have feta cheese can I make this recipe with a regular shredded cheese?

      Reply
      • Marjory

        December 05, 2018 at 2:17 pm

        Absolutely! You can make the recipe with most any kind of cheese.

        Reply
    5. Becky

      July 13, 2020 at 5:34 pm

      5 stars
      Delicious!!

      Reply
    6. Evan

      September 13, 2020 at 2:01 pm

      5 stars
      Good lord these are delicious! Thank you!

      Reply
    7. Seemanki

      December 03, 2021 at 7:49 pm

      Can we use anything as subsitute for egg, I am vegeterian with no egg diet

      Reply
      • Marjory Pilley

        December 04, 2021 at 8:23 am

        Hi! I've never tried a substitute for egg in this recipe. Possibly silken tofu might work. If you give it a try with a substitute I'd love to know how it works out!

        Reply
      • Sandy

        July 01, 2022 at 2:12 pm

        Aquafaba can substitute for eggs in baking. Aquafaba is the liquid you drain off of a can of chick peas/garbanzos. Yes really! You would not use aquafaba in place of scrambled eggs or something where egg is the main flavor, but it’s perfect for use in baking.

        Reply
        • Marjory Pilley

          July 02, 2022 at 10:36 am

          Thanks for the tip!!!

          Reply
    8. Vicki

      February 13, 2022 at 7:57 pm

      5 stars
      I loved these! Easy and very tasty. I didn’t use the specified cheese but a hot pepper cheese and it was very good. I have been buying fast food version called omelet bites and I liked them until I made these. No comparison 👏

      Reply
      • Marjory Pilley

        February 14, 2022 at 7:19 am

        Thank you so much for your kind comment. I'm so glad you enjoyed them!

        Reply
    9. Misty Wright

      June 13, 2022 at 1:05 pm

      are the Nutritional numbers for 1 cupcake sized muffin? how many mini = the nutritional value ?

      Reply
      • Marjory Pilley

        June 14, 2022 at 8:23 am

        Hi! The nutritional information is for one mini-muffin tin-sized zucchini egg muffin.

        Reply
    10. Mary Ann

      July 11, 2022 at 11:29 am

      These look wonderful. Plan on making them very soon. A question, do they freeze well?
      Thank you.

      Reply
      • Marjory Pilley

        July 11, 2022 at 2:10 pm

        They do very well in the freezer!

        Reply
    11. Sandra

      July 18, 2022 at 8:44 pm

      5 stars
      Very good

      Reply
    12. Kathy

      August 02, 2022 at 9:10 am

      4 stars
      I wanted to like these....but they need help. There's not enough flavor. My husband said the same. I may try again with added seasonings.

      Reply
      • Marjory Pilley

        August 03, 2022 at 7:49 am

        Hi Kathy! Try adding a little garlic, basil, or oregano for a different flavor profile!

        Reply

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