Nutritional information does not include the following ingredients: Zucchini (grated), Cheese (feta), Sundried tomatoes
Please Note - Nutritional information is provided as a guide only and may not be accurate.
I love nothing more than a one bowl wonder dish, this recipe can be whipped up in no time with about 3 things to wash up, with the bonus being they taste amazing!
In a large bowl mix all ingredients together with a wooden spoon. Spray mini muffin tin with oil then spoon mixture in until each muffin tray is full to the top.
Bake for 20 minutes until golden brown. Serve hot or cold.
Recipe Hints and Tips:
Zucchini and Feta Cakes are suitable for freezing for up to 6 months or keep refrigerated for up to 1 week.
You can substitute self raising flour to gluten free self raising flour.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
