Mini Zucchini Feta Loaves

I hear it from my gardening friends constantly – they go from “hey my first zucchini came in!” to “oh no, I have 12 zucchini.” Growing up, I had a friend who would show up to my place with 3-4 zucchini each time I saw her, just desperate to get rid of some before they went bad. If you find yourself in a similar predicament (or if you just love summer squash like me), then these Zucchini Feta Loaves are for you. 

These are a great high-protein, veggie-packed option that’s low carb, tasty, and easily made keto or gluten free. It takes just a few ingredients that you likely already have (and of course, a bunch of zucchini). The end result is light and fluffy – almost like a little souffle or a mini frittata. They’re herby, flavorful, and perfect as a complement to a meal or as a snack on their own. Enjoy!

Making Zucchini Feta Loaves

These are a breeze to make, with the most time-consuming part being shredding your zucchini and pressing out the extra water. After that, it’s just mix, pour, bake, and enjoy. You’ll need:

– Zucchini, shredded and water pressed out (I squeeze the shreds through a cheesecloth). 

– Fat free feta cheese (can sub regular feta)

– Eggs 

– All purpose flour (can sub almond flour if keto/GF)

– Baking powder

– Green onion, chopped

– Dried dill weed

– Nonfat Greek yogurt (can sub full fat)

– Garlic, pressed

– Olive oil 

– Salt and pepper 

Preheat oven to 375F. You’ll put your shredded, pressed zucchini in a bowl and add your yogurt, eggs, and herbs and mix well. Then, add your seasonings, baking powder, and flour and mix. Pour into well-greased mini loaf pans (or you can use a baking dish, muffin tin, etc – just adjust baking time). Bake for 40-45 minutes, until lightly golden brown and solid. Let cool for at least 10 min before enjoying (though, personally- I think these are delicious cold, so I like to cool them completely). Store in an airtight container in the fridge for up to 4 days. 

Mini Zucchini Feta Loaves

Jacklin Altman

A fluffy, airy snack or accompaniment to a meal, these zucchini feta loaves are flavorful and packed with peak-summer zucchini!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Appetizer, Side Dish, Snack

Cuisine American

Servings 8 mini loaves

Calories 148 kcal

Equipment

• Grater
• Mixing Bowls
• Mini Loaf Pan or 9×13 dish or muffin tin

Ingredients

  

1x2x3x

• 4 zucchini shredded and water pressed out (I squeeze the shreds through a cheesecloth).
• 1 cup fat free feta cheese can sub regular feta
• 4 eggs
• 3/4 cup all purpose flour can sub almond flour if keto/GF
• 1 tsp baking powder
• 1/4 cup green onion chopped
• 1 tsp dried dill weed
• 1 cup nonfat Greek yogurt can sub full fat
• 2 cloves garlic pressed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• zest 1 lemon

Instructions

 

• Preheat oven to 375F.
• Add shredded, pressed zucchini into a bowl with yogurt, eggs, and herbs and mix well. Then, add your lemon zest, seasonings, baking powder, and flour and mix until fully combined.
• Pour into well-greased mini loaf pans (or you can use a baking dish, muffin tin, etc – just adjust baking time). Bake for 40-45 minutes, until lightly golden brown and solid.
• Let cool for at least 10 min before enjoying. Store in an airtight container in the fridge for up to 4 days. Good cold as well!

Notes

These come out to 2 points each on WW. Click here to add to WW app. 

Nutrition

Calories: 148kcalCarbohydrates: 15gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 422mgPotassium: 351mgFiber: 1gSugar: 4gVitamin A: 355IUVitamin C: 18mgCalcium: 93mgIron: 2mg

Keyword weight watchers, WW, zucchini, snack, gluten free, feta, keto

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