Go Back
In recent years, the culinary world has witnessed a significant shift toward healthier eating habits, with zucchini noodles, commonly known as zoodles, emerging as a popular alternative to traditional pasta. This innovative substitute appeals to health-conscious individuals seeking to reduce their carbohydrate intake without sacrificing flavor or satisfaction. Zoodles are not only versatile but also provide a delightful crunch and a subtle sweetness that can elevate a variety of dishes.

Savory Parmesan Zoodle Muffin Bakes

Discover the delicious world of Savory Parmesan Zoodle Muffin Bakes, a nutritious take on traditional muffins using zucchini noodles or zoodles. Perfect for health-conscious eaters, these portable snacks combine the lightness of zucchini with the rich flavor of Parmesan cheese. They are low in calories, gluten-free, and packed with essential vitamins. Easy to make and versatile, they can be enjoyed as snacks, appetizers, or light meals. Try this creative recipe to elevate your healthy eating game!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis (about 2 cups spiralized)

1 cup grated Parmesan cheese

1 cup all-purpose flour (or almond flour for a gluten-free option)

2 large eggs

1/4 cup unsweetened almond milk (or regular milk)

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon black pepper

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Cooking spray or olive oil for greasing the muffin tin

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a light drizzle of olive oil to prevent sticking.

    Prepare the Zoodles: Spiralize the zucchinis and squeeze them gently in a clean kitchen towel to remove excess moisture. This helps prevent the muffins from becoming soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the flour, grated Parmesan cheese, dried oregano, dried basil, black pepper, salt, and red pepper flakes. Stir until well combined.

        Combine Wet Ingredients: In another bowl, whisk together the eggs and almond milk until fully blended. Add the minced garlic to the mixture.

          Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently fold in the prepared zoodles until everything is evenly coated and mixed.

            Fill Muffin Tin: Spoon the zoodle mixture into each muffin cup, filling each about 3/4 full. Tap the pan lightly on the counter to settle the mixture.

              Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then use a small knife around the edges to gently loosen them. Remove the muffins and let them cool on a wire rack. Garnish with fresh parsley or basil before serving, if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins