Go Back
+ servings
Baked Zucchini, Feta and Quinoa Bites
Print Recipe
3.93 from 14 votes

Baked Zucchini, Feta and Quinoa Bites

Delicious zucchini and quinoa poppers are just full of all good things. Perfect as a main when paired with a salad, or as a fun and easy snack.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Anytime
Servings: 25 bites
Calories: 27kcal
Author: Whole Food Bellies


  • 1 cup cooked quinoa cook according to package instructions
  • 2 medium zucchini
  • 3 tbsp whole wheat flour
  • ½ brown onion finely chopped
  • 3 cloves garlic crushed
  • 2 spring onions white and light green parts only, finely chopped
  • Zest from ½ a lemon
  • cup crumbled feta or vegan alternative
  • 1 large egg or 1 chia egg
  • Salt and pepper to taste


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside
  • Using the grating attachment on your food processor or the large holes of a box grater, grate the zucchini. Pop it into a sieve and set over a large bowl or in the sink. Sprinkle it with a pinch of salt and let it sit for about 10 minutes to release some of its water
  • After 10 mins place the zucchini in a nut milk bag or clean dishtowel, and squeeze well to remove as much water as you can. Once you think you have squeezed it all out, squeeze some more - it needs to be really dry
  • Place the dried zucchini in a mixing bowl. Add in the flour, chopped onion, garlic, spring onions, lemon zest, crumbled feta, egg, salt and pepper and mix well
  • Wet your hands (to prevent sticking) and form little balls/poppers using a heaped teaspoon of mixture at a time. You should be able to get about 25
  • Bake the poppers for 15 mins, flip over and bake for another 15 mins until golden and crispy
  • Remove from the oven and let cool on the baking sheet for 3-5 minutes before serving


Serve as a falafel with hummus and yoghurt, in a salad with a nice soft boiled egg, cold as snacks throughout the day or in a wrap with salad essentials. Freeze well - just pop into the freezer in a single layer, once frozen transfer to storage dish of choice and pop back in the freezer


Calories: 27kcal | Carbohydrates: 2.7g | Protein: 1.4g | Fat: 1.2g | Saturated Fat: 0.7g | Cholesterol: 11mg | Sodium: 50mg | Fiber: 0.5g | Sugar: 0.5g