Savory Zucchini Muffins are soft and light muffins with feta and Pecorino Romano cheese. With fresh summer tomatoes, shredded zucchini and corn, these are the perfect kitchen sink summer muffin!
Zucchini is one of my favorite vegetables to bake with. After a visit to the farmer’s market over the weekend, I was inspired by all of the varieties of squash and heirloom tomatoes. I couldn’t resist buying them!
Aren’t they adorable? So many variegated colors and shapes.
I discovered a recipe that I bookmarked awhile ago for savory muffins with butternut squash as the main ingredient with gruyere cheese. It sounds amazing, right?
So I took this idea and developed a muffin with my farmer’s market bounty. Diced heirloom tomatoes, shredded zucchini, summer corn, thyme + Pecorino Romano and feta cheeses for a bright and briny tang.
These zucchini muffins can be served as a savory breakfast muffin, a side to soups + salads or as an alternative to dinner rolls.
How to make Savory Zucchini Muffins
You might think that this is a lot to put in muffin form. However, the result is actually light + fluffy!
Mix milk, eggs, mustard, thyme and romano cheese.
In a separate bowl mix flour, baking powder, salt + pepper. Add shredded zucchini, corn and diced tomatoes.
Press out as much water from the shredded zucchini as possible.
Combine wet and dry ingredients. Stir to combine. Gently fold in feta.
Add extra thyme and feta to top. Bake for 20 minutes! Cool muffins for at least 15 minutes. They are better served at room temperature.
More Savory Zucchini Recipes to Enjoy
- Baked Zucchini Pie
- Greek Pasta Salad with Zucchini
- Shrimp, Zucchini and Sweet Corn Risotto
- Zucchini Egg Scramble
These Savory Zucchini Muffins are soft and light muffins with feta and pecorino romano cheese. With fresh summer tomatoes, shredded zucchini and corn, these are the perfect kitchen sink summer muffin!
- 1/2 cup milk of choice I used almond
- 2 eggs
- 2 teaspoons Dijon or German-style mustard
- 2 tbs fresh chopped thyme plus more to top
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- freshly ground black pepper
- 1 cup shredded zucchini (press with paper towels to remove excess water)
- 1/2 cup corn fresh or frozen
- 2 cups chopped tomatoes seedy pulp removed and sprinkled with salt
- 3/4 cup freshly grated Pecorino Romano cheese
- 3/4 cup crumbled feta cheese bigger crumbles
Grease a muffin tin well with cooking spray. Preheat oven to 400F.
In a small bowl, beat together the milk, eggs, and mustard. Whisk in thyme and Pecorino Romano.
In a large bowl, mix flour, baking powder, 1 tsp. salt and freshly ground pepper. Add shredded zucchini and corn - gently toss to coat. Then add chopped tomatoes (reserving a few pieces to top each muffin) and again gently toss to coat.
Combine wet ingredients into dry. Gently stir until almost combined - then fold in ½ cup of the Feta.
Spoon the batter into the prepared muffin pan.
Sprinkle the top of each muffin with extra thyme, a few grinds of fresh pepper and press the remaining feta crumbles into the tops of the batter.
Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it.
Remove from the oven, allow to cool for about 5 minutes and then transfer to a cooling rack.