Zucchini Spinach Feta Bites

Fluffy, savory mini muffin bites packed with zucchini, spinach, and three cheeses—perfect for snacking, meal prep, or dipping.

Ingredients

• 2 medium zucchini, grated
• 2 cups fresh spinach, finely chopped
• 1 cup feta cheese, crumbled
• 2 large eggs
• ½ cup Parmesan cheese, grated
• ½ cup mozzarella cheese, shredded
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust depending on the saltiness of the feta)
• 2 tablespoons olive oil
• Cooking spray or additional olive oil, for greasing the mini muffin pan

Method

• 1

  Step 1: Preheat and grease the pan

  Heat the oven to **375°F (190°C)**. Grease a **mini muffin pan** thoroughly with cooking spray or olive oil.

• 2

  Step 2: Squeeze the zucchini dry

  Grate the zucchini, then wrap it in a clean kitchen towel and **squeeze out as much liquid as possible** to prevent soggy bites.

• 3

  Step 3: Combine the vegetables and cheeses

  Add the squeezed zucchini, chopped spinach, feta, Parmesan, and mozzarella to a large bowl and **stir until evenly mixed**.

• 4

  Step 4: Mix in the wet ingredients and seasonings

  Add the eggs, olive oil, garlic, parsley, oregano, onion powder, black pepper, and salt. **Stir until well combined**.

• 5

  Step 5: Add the dry ingredients

  Sprinkle in the flour and baking powder and **stir gently** just until a thick batter forms (avoid overmixing).

• 6

  Step 6: Portion the batter

  Spoon the batter into the prepared mini muffin cups, **filling each about ¾ full**, and smooth the tops lightly.

• 7

  Step 7: Bake

  Bake for **22–25 minutes**, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

• 8

  Step 8: Cool and serve

  Let the bites cool in the pan for **5 minutes**, then transfer to a wire rack. Serve warm or at room temperature (great with tzatziki, Greek yogurt dip, marinara, or ranch).

Tips

• **Don’t skip squeezing the zucchini**: removing moisture is the key to fluffy, not soft, bites.
• **Spinach options**: fresh is best; if using frozen spinach, thaw and **squeeze completely dry** before adding.
• **Salt carefully**: feta can be quite salty—taste it first and adjust the added salt accordingly.
• **Herb swaps**: try fresh dill or basil in place of (or alongside) parsley.
• **Make them crispier**: lightly brush the tops with olive oil before baking.
• **Standard muffin tin option**: bake in a standard muffin pan with a **slightly longer bake time** (watch for golden tops and a clean toothpick).
• **Storage**: refrigerate in an airtight container for **up to 4 days**.
• **Freezing**: freeze fully cooled bites in freezer-safe bags for **up to 3 months**; reheat from frozen in the oven or air fryer.
• **Easy variations**: add sun-dried tomatoes, diced bell peppers, chopped olives, cooked crumbled turkey sausage, red pepper flakes, or finely chopped mushrooms; swap feta for goat cheese; swap mozzarella for cheddar; use whole wheat flour, gluten-free flour blend, or both as needed.

Nutrition (per serving, estimate)