Bakes, Brunch, Food, Recipes, Vegetables

Zucchini, Cheese and Herbs Mini-Bakes

These tasty mini bakes are perfect for a weekend brunch, as a side dish or a light snack any time of the day. The fresh herbs and light white cheeses add fresh flavor, while the oats flour and hazelnut meal add a slight nutty flavor as well. The fact that no white flour is added, makes the mini-bakes also perfect for gluten-free entertaining. Try them and enjoy.

Makes: 12
Prep time: 30 minutes
Baking time: 45 minutes

4 medium white zucchini
2 tsp salt
1 cup chopped fresh basil and mint
1 bunch chives, chopped
3 scallions, chopped
8 oz (240 grams) Farmers cheese, crumbled
Β½ cup Feta cheese, crumbled
2 XL eggs
Β½ tsp freshly ground black pepper
1/3 cup whole hazelnut meal
1/3 cup wholegrain oatmeal flour

1. Coarsely grate the zucchini, place in a colander and add the salt. Mix well and let drain for 15 minutes, mixing and squeezing occasionally, to get rid of as much liquids as possible. You should end up with 2 cups of squeezed zucchini.

2. Meanwhile, preheat the oven to 380F (195C) and line a muffin pan with paper cups.
3. Place the zucchini in a large bowl and add the chopped herbs, scallion, cheeses, eggs and black pepper. Mix and add the oat flour and hazelnuts meal. Mix well and fill the baking cups.

4. Bake for 45 minutes, until the top is golden-brown. Transfer to a rack to cool a bit before serving.

66 thoughts on “Zucchini, Cheese and Herbs Mini-Bakes”

  1. These look perfect to have for emergency rations when we travel. It’s not always practical to pull over for lunch at the exact moment my stomach sets up a howl. A good solution, indeed!

    Virtual hugs,


    Liked by 1 person

  2. This looks so good Ronit, I’m seriously wondering if I had breakfast this morning because my tummy is rumbling again looking at these. I don’t know what farmers cheese is but I imagine some sort of fresh cheese? Great recipe.

    Liked by 1 person

    1. Thank you Myra, that’s a great compliment! πŸ™‚
      Farmers cheese is indeed a fresh white cheese. It is fairly dry, with a coarse texture from tiny curds, which makes it perfect for baking. If you can’t find a local version, then I would suggest using ricotta cheese, or a small curd cottage cheese, instead. Since both are moister, baking may take a bit longer. πŸ™‚

      Liked by 1 person

    1. Thank you Christina, I’m glad you liked my version. I made these gluten-free ones by request, but as they turned out so good, I’m now using this recipe regardless. I hope you’ll enjoy them too. πŸ™‚


    1. Thank you Judi, I’m glad you liked my version.
      I too love using muffin tins for such bakes, they make for easy serving, and the bakes get a nice crust all around.
      Fresh herbs are indeed the best in this case. πŸ™‚


  3. Ronit, You always inspire me with your creations. These look picture perfect! I like the addition of hazelnut meal in the recipe. Definitely want to make these.

    Liked by 1 person

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