Cheesy Zucchini & Egg Muffin Cups
Ingredients — makes 10–12 muffin cups
Main ingredients
2 medium zucchini, about 450–500 g (1 lb)
6 large eggs
1 cup shredded mozzarella, cheddar, or a mixture — about 100 g
½ cup finely grated Parmesan — about 45–50 g
¼ cup finely chopped onion
2 green onions/scallions, finely sliced
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
½ tsp dried Italian herbs
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
1 tbsp olive oil
For the top
¼ cup additional shredded cheese
A little chopped parsley or green onion
Optional: pinch of Parmesan for extra browning
Optional additions
You can add:
¼ cup diced bell pepper
¼ cup cooked and crumbled bacon
¼ cup cooked chopped spinach
¼ cup finely diced mushrooms
½ tsp chili flakes
¼ tsp onion powder
Full Step-by-Step Recipe
1. Prepare the zucchini
Wash and grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
This is one of the most important steps.
Zucchini contains a lot of water, and if you don’t remove it, the muffins can become watery and fail to set properly.
You should end up with roughly 1½–2 cups of well-drained zucchini.
2. Prepare the oven
Preheat the oven to:
375°F / 190°C
Grease a 12-cup muffin pan generously with olive oil or cooking spray.
You can also use silicone muffin cups for easier removal.
3. Prepare the vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add:
Onion
Garlic
Optional bell pepper
Cook for approximately 2–3 minutes, just until softened.
Remove from the heat and allow to cool slightly.
4. Make the egg mixture
Crack the eggs into a large bowl.
Whisk until well combined.
Add:
Salt
Black pepper
Paprika
Italian herbs
Whisk again.
Then stir in:
Mozzarella
Parmesan
Green onion
Parsley
Chives
5. Add the zucchini
Add the thoroughly squeezed zucchini and the cooled onion mixture.
Stir everything together until evenly distributed.
The mixture should be moist but not liquid-heavy.
6. Fill the muffin pan
Divide the mixture between 10–12 muffin cups.
Fill each approximately ¾ full.
Don’t pack the mixture down too tightly.
Sprinkle the additional shredded cheese over the tops.
This gives you the browned, bubbling cheese crust seen in the photograph.
7. Bake
Bake at:
375°F / 190°C for approximately 22–28 minutes.
The centers should be set and the tops should be golden brown.
For a more deeply browned top, switch to the broiler/grill for 1–2 minutes at the end, watching carefully.
8. Rest before removing
Remove the pan from the oven and allow the muffins to rest for 5–10 minutes.
Run a thin knife around the edges and gently lift them out.
Finish with fresh parsley, chives, or sliced green onion.
How to Get the Crispy Golden Top
For the appearance in your photo:
Drain the zucchini extremely well.
Use a mixture of mozzarella and Parmesan.
Put a little extra cheese on top.
Don’t overfill the muffin cups.
Bake until the edges are deeply golden.
Broil for the final 1–2 minutes if necessary.
The Parmesan is especially useful because it browns and crisps nicely.
Texture
When properly prepared, these should have:
Crispy/golden edges
A browned cheesy top
Soft, tender zucchini inside
A slightly fluffy egg texture
Savory herb and garlic flavor
They should not be wet or watery in the center.
Variations
Mediterranean
Use:
Feta instead of some mozzarella
Oregano
Parsley
Diced roasted red pepper
High-protein
Add:
½ cup cottage cheese
Extra Parmesan
2–3 additional egg whites
Bacon & zucchini
Add 100 g / 3½ oz cooked crispy bacon, crumbled.
Spicy
Add:
½ tsp chili flakes
¼ tsp cayenne
Pepper Jack cheese
Vegetarian low-carb
Use zucchini, eggs, cheese, herbs and vegetables while skipping breadcrumbs or flour.
Nutrition Information
Approximate per muffin when making 12, using mozzarella and Parmesan and without optional bacon:
Nutrient Approx. amount
Calories 105–120 kcal
Protein 8–9 g
Fat 7–8 g
Carbohydrates 2–3 g
Fiber ~0.5 g
Net carbs ~2 g
Sugar ~1 g
Sodium ~200–250 mg
Calcium ~120–150 mg
Actual values vary considerably with the cheese and amount of salt used.
If you add bacon
Calories, fat and sodium will increase.
If you use reduced-fat cheese
Calories and fat will decrease, although the muffins may be slightly less rich.
Allergen Information
This recipe does not inherently contain tree nuts or peanuts.
Potential allergens include:
Eggs
Milk/dairy from mozzarella and Parmesan
If using packaged cheese, check the label for manufacturing cross-contact warnings.
For a dairy-free version, use a suitable dairy-free shredded cheese and dairy-free Parmesan alternative.
Recipe Q&A
Can I make these without flour?
Yes. Flour isn’t necessary. The eggs and cheese provide the structure.
Why are my zucchini muffins watery?
Usually because the zucchini wasn’t squeezed sufficiently.
After grating, squeeze it very firmly in a towel. This makes a major difference.
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out as much water as possible before using.
Fresh zucchini generally gives the best texture.
Can I prepare them ahead?
Yes. Bake them, cool completely, and refrigerate in an airtight container.
They’re excellent for meal prep.
How long do they keep in the refrigerator?
For best quality, use within 3–4 days when refrigerated promptly.
Can I freeze them?
Yes. Cool completely, wrap individually, and place in a freezer-safe container or bag.
For best quality, use within about 2–3 months.
How do I reheat them?
From the refrigerator:
Microwave: about 30–60 seconds.
For a better texture:
Oven: 350°F / 175°C for approximately 8–12 minutes.
Can I make mini versions?
Absolutely. Use a mini muffin pan and start checking around 12–16 minutes.
Can I make them without cheese?
Yes, although cheese contributes substantially to the flavor, browning and structure.
Increase the seasoning slightly if omitting it.
Can I add meat?
Yes. Cook the meat completely first. Good choices include:
Bacon
Ham
Cooked sausage
Shredded cooked chicken
Don’t add raw meat directly to the egg mixture.
Why did they puff up and then collapse?
That’s normal to some extent. Eggs expand while baking and naturally settle as they cool.
A dramatic collapse usually indicates excess moisture or overbeating.
Can I use cheddar instead of mozzarella?
Definitely. Cheddar gives a stronger flavor and excellent browning.
A 50/50 mozzarella-cheddar combination works particularly well.
My recommended version
For the closest combination of crispy golden top + soft zucchini center, I’d use:
2 zucchini + 6 eggs + 1 cup mozzarella + ½ cup Parmesan + garlic + green onion + parsley + black pepper, with the zucchini squeezed extremely dry.
