The stuffed vegetable muffins are truly unique in taste and a successful appetizer.
They are not very high in calories because they are made of zucchini and eggplants, and the only calorie-dense ingredient is the cheese.
The ingredients include grilling 2 zucchinis and one eggplant, and despite the small quantities, you will have some leftovers.
With the leftover vegetables, you can season them separately with garlic, salt, and parsley and refrigerate to consume within the next 4 days or so.
For the photos, I can’t always get all the shots, but I hope those below will help you make the recipe as best as possible. For the recipe, I used Pecorino Romano from the company Pinna cheeses, a company rich in history, and their products are a guarantee.
So let’s get to work and prepare these super delicious muffins!
Approx. 142 kcal per muffin
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for making Stuffed Vegetable Muffins
- 2 Zucchini
- 1 eggplant
- 6.35 oz Canned tuna in oil
- 5.64 cream cheese (like Philadelphia)
- 1 tablespoon grated Pecorino
- to taste Salt
Preparation of Stuffed Vegetable Muffins
First, slice the eggplants crosswise and the zucchinis lengthwise.
Grill both vegetables, then let them cool and add a little salt so they are lightly seasoned, but don’t overdo it.
In a bowl, put the drained tuna, the cheese, a tablespoon of Parmesan, and mix well.
Get a muffin tin or small disposable aluminum molds.
I used a muffin tin, oiled it, then covered the bottom of each mold with eggplant slices, then crossing them so they stick out a bit from the mold, I arranged the zucchinis… I used 4 slices per mold.
Once the bottom is covered with zucchinis, insert about an inch of cheese and tuna mixture, then a slice of eggplant, again the cheese and tuna mixture, and fold the hanging edges of the zucchinis inside.
Bake in a preheated oven at 392°F for about 20 minutes.
Once cooked, turn them out with the bottom up.
Plate and serve.Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
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