Zucchini and Feta Cakes

Zucchini and Feta Cakes


Servings 6
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

5.0 based on 3 ratings.


  • 2 Zucchini (grated)
  • 150 g Cheese (feta) crumbled
  • 1/3 cup Sundried Tomatoes (optional)
  • 4 Eggs lightly beaten
  • 1/2 cup Cheese (grated)
  • 1 cup Flour Self-Raising

Nutrition Information

Qty per
50g serve
Qty per
Energy 110cal 222cal
Protein 5.8g 11.6g
Fat (total) 2.87g 5.77g
 - saturated 0.92g 1.85g
Carbohydrate 14.9g 29.9g
 - sugars 0.44g 0.88g
Dietary Fibre 0.33g 0.67g
Sodium 320mg 643mg

Nutritional information does not include the following ingredients: Zucchini (grated), 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!


  1. Preheat oven to 180 degrees.

  2. 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.

  3. 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

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