Zucchini Bacon Feta Muffins Recipes

SAVORY CHEDDAR ZUCCHINI MUFFINS

Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Mix the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

TERRY'S FETA-BACON ZUCCHINI

Terry's Feta-Bacon Zucchini image

An incredibly flavorful topping rests on each zucchini half, making this a side dish that is fit for company. We enjoy the smokiness of the bacon with the salty feta and flavorful herbs. One viewer suggested making individual zucchini rounds (rather than logs) and serving them as appetizers - a brilliant idea!

Provided by CookinDiva

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 medium zucchini, about 8-9-inch long
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons parsley, chopped fine
1/4 teaspoon pepper (no salt needed)
4 pieces bacon, cooked and crumbled
4 ounces feta cheese, crumbled
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 350; spray 9x13 pan with non-stick spray.
Cut ends off top and bottom of zucchini; then cut in half lengthwise and scoop out a little of the middle (helps topping stay in place).
Place these long pieces into a 9x13 pan, cut side up. Use a fork to prick each piece about 8 times. Brush with olive oil. Set aside.
Prepare topping: mix together garlic, parsley, black pepper, bacon and feta.
Place topping evenly over all 8 pieces of zucchini.
Sprinkle tops with Parmesan Cheese.
Bake 350 for 20-24 minutes or until a fork inserted into the zucchini feels tender.
APPETIZER SUGGESTION: Rather than logs, cut into 1/4" rounds. Place a little topping onto each individual serving; bake as directed.

Nutrition Facts : Calories 143.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 22.2, Sodium 291.7, Carbohydrate 4.2, Fiber 1.1, Sugar 2.3, Protein 5.2

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