Savoury gluten-free zucchini and feta muffins are full of flavour, vegetables and healthy as a snack, to go with soups or salads or even for breakfast.

On their own, zucchini tends to have a bland, watery flavour but adding them to eggs, cheese and seasonings really improve their potential. While baking, the zucchini absorbs the strong flavours of the feta cheese and artichokes plus offers a nice texture to the slice.

Substitutes

You can substitute the olives and artichokes with sun-dried tomatoes, cherry tomatoes, mushrooms, bocconcini balls, parmesan cheese or anything you love. If you are looking to add some meat, I would recommend slivers of ham or prosciutto, or lightly fried bacon bits.

Serving zucchini & feta muffins

I make these often to have as a snack, a side to soups or with a salad. They are great for a packed lunch or a picnic. If you make mini muffins, these look fantastic on a platter to serve at a party.

Making a zucchini & feta slice instead

In Italy, a vegetable egg slice would be called a frittata and in Spain, a tortilla. Both countries have many variations of fillings and are usually served as tapas or sold in slices to eat on the go. A slice is more solid in texture and doesn’t need any milk or liquid. The large quantities of vegetables give the slice a strong structure and extra nutrition!.

Deciding whether to make it a slice or lots of muffins or both, is entirely up to you. From a practical point of view, I prefer to make muffins as they are easy to eat without utensils and freezing them in zip-lock bags is a breeze. If you intend to make this as a main meal, then I would opt for a slice.