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These zucchini and feta egg biscuits are a delicious, low carb breakfast. They’re packed with flavor from the zucchini and feta!
These low carb, gluten free zucchini and feta egg biscuits pack incredible flavor into a simple, high protein bake. Shredded zucchini, tangy crumbled feta, and sharp scallions come together in a savory base that tastes indulgent while keeping things light and nourishing.
Preparation is virtually effortless and takes under 30 minutes from start to finish. Blending cottage cheese and eggs creates a rich, fluffy binder that holds everything together while adding a substantial protein boost.
Combined with melted mozzarella and salty feta, the batter bakes up with perfectly golden edges and a warm, cheesy center that feels comforting without any extra fuss.
Ideal for meal prep, these versatile bite-sized biscuits transition seamlessly from a quick weekday breakfast to a savory afternoon snack. Grab one on your way out the door, pair them with a fresh green salad for lunch, or serve them warm alongside your favorite Mediterranean mains.
If you like this recipe, you will also love my Easy Spinach + Feta Egg Biscuits or my Easy Broccoli + Cheddar Egg Biscuits.
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High Protein + Low Carb Zucchini Feta Egg Biscuits
Ingredients
- 1 cup (125 g) zucchini, grated, squeezed + packed
- 6 eggs, lightly beaten
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (85 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- 1/2 tsp each salt, garlic powder + onion powder
- 1/2 cup (55 g) shredded mozzarella
- 1/3 cup (50 g) feta cheese, crumbled
- 2 scallions, diced
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and cottage cheese until combined. Next, add in the almond flour, coconut flour, baking powder, salt, garlic powder, onion powder and mix until incorporated. Fold in the zucchini, mozzarella, feta and scallions. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. Top each with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you don’t have coconut flour, you can use more almond flour.
- If you don’t like feta cheees, you can sub in cotija, goat cheese or halloumi.
- Make sure you squeeze the zucchini shreds well.