My cookbook is here! 
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.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now love your life!
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.
I made these yesterday. I loved them, my husband loved them and our neighbor said they were the bomb. Will be making more soon.
Hi Ann, that’s awesome! I’m so glad they are winner with everyone!
Quick easy and super tasty. Definitely making these again.
I used sharp cheddar cheese instead of mozzarella. So tasty.
Hi Laura, thanks for trying the recipe!Sounds yummy with cheddarr
Low carb recipe
Came across this recipe and just had to make them for breakfast ! Delicious ! My adult daughter is on the SCD diet which is very restrictive, but I only had to sub the baking powder for baking soda to make them legal for her. I also used Philly cheese as I didn’t have ricotta and grated tasty cheddar instead of mozzarella. No onion powder, no problem. She’s going to love them…great addition to my repertoire of SCD recipes.
Thank you Stella.
Hi Ros, Sounds delicious~ thanks for sharing your feedback with everyone!
I enjoy vegetables very much and this is a wonderful way to make zucchini biscuits very good
Hi Teri, Me too = yes it is!
I’m about to make these the 3rd time. Even my 2 picky eaters like them. Thank you! I love them! (replaced coconut flour with some psyllium husk flakes since I didn’t have it and added a little olive oil)