Zucchini and Cheese Baked Muffins
A savory, no-bake muffin recipe with zucchini, cheese, and herbs for a fresh summer dish. This italian-inspired vegetarian ready in about 50 minutes pairs medium, grated zucchini, cubed mozzarella cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, grated zucchini
- 1 cup, cubed mozzarella cheese
- 1/2 cup, grated parmesan cheese
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp, chopped fresh basil
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.
- Step 2: In a large bowl, whisk together eggs, flour, salt, and black pepper. Fold in grated zucchini, 1/2 cup parmesan, and chopped basil.
- Step 3: Divide batter evenly into muffin cups, then top each with 1/4 cup mozzarella and a sprinkle of remaining parmesan.
- Step 4: Bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Cheese Baked Muffins take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Cheese Baked Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated zucchini from drying out.
Can I substitute ingredients in Zucchini and Cheese Baked Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Cheese Baked Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zucchini and Cheese Baked Muffins?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
