Zucchini Muffins with Greek Yogurt Sauce

Zucchini Muffins with Greek Yogurt Sauce

These Zucchini Muffins with Greek Yogurt Sauce are a delightful and nutritious option for a light meal or snack. The muffins are packed with vegetables like zucchini and potato, while the creamy yogurt sauce adds a refreshing tangy contrast. They are versatile enough for various occasions, from casual lunches to party appetizers.

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

1. Preparing the Zucchini Muffins:

• Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with muffin papers.
• Grate 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.
• Meanwhile, peel and grate the potato. Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible.
• After 10 minutes, squeeze the zucchini to remove excess water. You should end up with about 2 cups of squeezed zucchini.
• 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.
• 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.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• 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.
• Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

2. Making the Greek Yogurt Sauce:

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

Serving Suggestions

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

• 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.
• Herb Substitutions: If you’re not a fan of dill, try substituting with fresh basil or oregano for a different flavor profile.
• 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.
• Spice it Up: Add a pinch of cayenne pepper or some finely chopped jalapeños to the batter for a spicy kick.
• 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.
• 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.
• Freezing: You can freeze these muffins for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

What makes these Zucchini Muffins with Greek Yogurt Sauce so special?

These muffins are a perfect balance of textures and flavors. The slight crunch from the zucchini and the heartiness from the potato, combined with the savory notes from the cheese and herbs, make them not only nutritious but also incredibly satisfying. The cool, creamy yogurt sauce offers a refreshing contrast that elevates the entire dish.

This recipe proves that vegetable-based dishes can be just as flavorful and filling as meat-based meals. Whether you are looking for a light lunch, a side dish, or a quick snack, these muffins provide a delicious way to incorporate more vegetables into your diet. Whether you’re a vegetarian or simply looking to eat more plant-based meals, these Zucchini Muffins will be your new go-to recipe!

Q&A

Q: Can I substitute the semolina in the muffins?

• A: Yes, you can substitute the semolina with cornmeal or breadcrumbs if you prefer. This will give the muffins a slightly different texture but still work well.

Q: Can I use different types of cheese for the muffins?

• A: Absolutely! You can use other hard cheeses like Grana Padano or Manchego, or even soft cheeses like goat cheese or feta. Each will bring a different flavor to the muffins.

Q: How long can I store these muffins?

• A: The muffins can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Just thaw and reheat before serving.

Q: Can I make the Greek yogurt sauce ahead of time?

• A: Yes, you can prepare the Greek yogurt sauce up to a day in advance. Just cover it tightly and store it in the refrigerator.

Q: How can I make the muffins spicier?

• A: You can add a pinch of cayenne pepper or finely chopped fresh chili to the muffin batter for a spicy kick. Alternatively, adding some chopped jalapeños can also add heat and flavor.

Enjoy making these Zucchini Muffins with Greek Yogurt Sauce and savor their wholesome goodness!