Zucchini Pizza Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini cheese-topped muffins packed with zucchini and tomato sauce, ideal for toddlers and picky eaters who love pizza flavors. This american-inspired kid friendly ready in about 30 minutes pairs zucchini, egg, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 75 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.

★ 4.1 (13 ratings) Prep: 10 min Cook: 20 min Serves 12 American cuisine 75 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with 1 tbsp olive oil.
  2. Step 2: Grate 2 medium zucchinis and squeeze out excess moisture using a clean kitchen towel (yielding 1.5 cups).
  3. Step 3: In a large bowl, whisk together 2 large eggs, 1.5 cups grated zucchini, 1 cup shredded mozzarella, 1/2 cup tomato sauce, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp salt until fully combined.
  4. Step 4: Divide mixture evenly among greased muffin cups, filling each 3/4 full.
  5. Step 5: Bake for 20 minutes until set and tops are lightly golden.
  6. Step 6: Cool in pan for 5 minutes before removing to serve warm.

Frequently asked questions

How long does Zucchini Pizza Muffins take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pizza 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 zucchini from drying out.

Can I substitute ingredients in Zucchini Pizza 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 Pizza 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 Pizza Muffins?

American kid friendly 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

Related recipes