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Pancetta, zucchini and feta muffins

Pancetta, zucchini and feta muffins

Total Time
35 min
15 min
20 min
Bake these tasty savoury muffins on a Sunday afternoon, then pop them into a container in the fridge, ready to grab for breakfast on the run, or as a snack box filler. They’re equally good eaten warm or cold.



350 g, coarsely grated

Grated parmesan cheese

cup(s), (55g)

Wholemeal self-raising flour

½ cup(s), (80 g)

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped, plus extra to serve


3 medium, lightly beaten

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Reduced fat feta cheese

150 g, crumbled


12 slice(s), (240g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Using your hands, firmly squeeze grated zucchini to remove excess moisture. Transfer zucchini to a large bowl. Add parmesan, flour and parsley. Season with salt and pepper and stir until well combined. Stir in eggs and yoghurt until just combined. Fold through feta.
  2. Lightly spray a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with oil. Line each hole with 1 slice of pancetta, then fill evenly with zucchini mixture. Bake for 20 minutes or until golden and set. Stand muffins in tray for 5 minutes, then remove and serve scattered with extra parsley.


These muffins will keep in a reusable container in the fridge for up to 3 days, or freezer for 2 months. Thaw and reheat in the oven until hot. Another easy way to remove moisture from grated zucchini, is to wrap it tightly in a clean tea towel and squeeze, then simply transfer to a bowl.