Zucchini Muffins with Greek Yogurt Sauce

Ingredients

For the Zucchini Muffins:

• 2 medium zucchinis (about 400g or 14 oz)
• 1 large potato (about 200g or 7 oz)
• 3 tablespoons (30g) semolina
• 3 tablespoons (45ml) milk
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons (30ml) olive oil
• 1/2 cup (50g) hard cheese, grated (such as Parmesan or Pecorino)
• 2 large eggs
• 2/3 cup (70g) all-purpose flour
• 1 teaspoon baking powder
• 1 small red bell pepper, finely chopped

For the Greek Yogurt Sauce:

• 1 cup (240g) Greek yogurt
• 2 small cucumbers, finely chopped
• 3 olives, pitted and finely chopped
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions

Preparing the Zucchini Muffins

1. Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with muffin papers.
2. Start by grating the zucchinis using the large holes of a box grater. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and let it sit for 10 minutes. This process helps draw out excess moisture.
3. Meanwhile, peel and grate the potato. Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible.
4. After 10 minutes, squeeze the zucchini to remove excess water. You should end up with about 2 cups of squeezed zucchini.
5. In a large mixing bowl, combine the squeezed zucchini, grated potato, semolina, milk, chopped parsley, dill, remaining 1/4 teaspoon salt, black pepper, and olive oil. Mix well to combine.
6. Add the grated cheese, eggs, flour, and baking powder to the bowl. Stir until you have a uniform batter. Fold in the chopped red bell pepper.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Making the Greek Yogurt Sauce

1. While the muffins are baking, prepare the sauce. In a medium bowl, combine the Greek yogurt, finely chopped cucumbers, chopped olives, and minced garlic.
2. Mix well and season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Serving Suggestions

These Zucchini Muffins are incredibly versatile. Here are some serving ideas:

1. As a Light Meal: Serve 2-3 muffins with a generous dollop of the Greek yogurt sauce for a satisfying light lunch or dinner.
2. Party Appetizer: Mini versions of these muffins make excellent finger food for parties or gatherings.
3. Breakfast On-the-Go: Grab a muffin and a small container of the yogurt sauce for a quick, nutritious breakfast.
4. Side Dish: Serve alongside grilled meats or fish for a complete meal.

Nutrition Information

Per muffin (without sauce):

• Calories: Approximately 120
• Total Fat: 5g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrates: 15g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 5g

Per serving of sauce (about 2 tablespoons):

• Calories: 30
• Total Fat: 1.5g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 25mg
• Total Carbohydrates: 2g
• Sugars: 1g
• Protein: 3g

Preparation Time

• Prep Time: 25 minutes
• Cooking Time: 20-25 minutes
• Total Time: 45-50 minutes

Tips and Variations

1. Cheese Variations: While a hard cheese like Parmesan works wonderfully, feel free to experiment with other cheeses. Feta or goat cheese can add a tangy twist to the muffins.
2. Herb Substitutions: If you’re not a fan of dill, try substituting with fresh basil or oregano for a different flavor profile.
3. Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free for a celiac-friendly version.
4. Spice it Up: Add a pinch of cayenne pepper or some finely chopped jalapeños to the batter for a spicy kick.
5. Make it Vegan: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use plant-based milk, and replace the cheese with nutritional yeast or vegan cheese.
6. Storage: These muffins keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5 minutes to restore their crispness.
7. Freezing: You can freeze these muffins for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

These Zucchini Muffins with Greek Yogurt Sauce are a testament to how delicious and satisfying vegetable-based dishes can be. They offer a perfect balance of flavors and textures – the slight crunch from the zucchini, the heartiness from the potato, and the savory notes from the cheese and herbs. The cool, creamy yogurt sauce provides a refreshing contrast that elevates the entire dish.

What makes this recipe truly special is its ability to transform humble vegetables into a dish that’s not just nutritious but genuinely crave-worthy. It’s a brilliant way to incorporate more vegetables into your diet without feeling like you’re sacrificing flavor or satisfaction. Whether you’re a longtime vegetarian or someone just starting to explore meat-free options, these muffins prove that plant-based eating can be both exciting and delicious.

So the next time you’re in the mood for something savory, satisfying, and surprisingly meat-like in its heartiness, give these Zucchini Muffins a try. They might just become your new favorite way to enjoy vegetables!