This baked feta and zucchini pasta comes together in just 15 minutes and is a take on the viral feta bake that everyone was making last year. I swapped the tomatoes for zucchini, which is great for anyone who doesn’t love tomatoes or is looking for another way to use up excess zucchini!

Types of pasta

What I love about these types of throw together meals is it doesn’t really matter what type of pasta you use. I like the Barilla brand as they make a high protein pasta which is made with chickpeas, lentils, and peas. This brand also has a good selection of pasta shapes. I used rigatoni, but bow-tie, fusilli, or penne would be just fine.

Block Feta

To properly call this a bake, you do need to use a block of feta cheese instead of crumbles. I used plain full fat but you can also use low fat or seasoned. Just reduce the extra seasonings if needed.

Fresh Garlic

For me, the fresh garlic in this dish is really the star. Adding fresh cloves and letting them caramelize and soften adds such a wonderful flavor depth. While you could probably substitute with easy garlic or just garlic powder, I wouldn’t recommend it.

Using the Airfryer

When I first tried viral baked feta, I used a regular baking dish in the oven. It turned out great, however it takes forever for our large wall oven to heat up. I wondered if the same meal could be prepared in the airfryer pan. The airfryer remains one of my favorite kitchen tools as heats up in minutes and because of the non-stick pan clean up is a breeze. This recipe can come together in just 15 minutes when using the airfryer.

High-Protein Low-Carb Banana Muffins

A high-protein, low-carb banana muffin recipe that keeps the banana flavor while minimizing carbs—great for breakfast or a post-workout snack

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 12

Calories: 105

Ingredients Method

Ingredients

  

• 2 medium ripe banana mashed
• 2 large eggs
• ½ cup plain Greek yogurt fat-free
• ½ cup vanilla or unflavored protein powder whey or plant-based
• 1 cup almond flour
• 2 tbsp granulated monk fruit or sweetener of choice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips (optional)
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a bowl, mash the banana until smooth.
3. Whisk in eggs, Greek yogurt, and vanilla extract.
4. In a separate bowl, mix almond flour, protein powder, sweetener, baking powder, baking soda, cinnamon, and salt.
5. Combine wet and dry ingredients until just mixed.
6. Fold in any optional add-ins such as chocolate chips.
7. Divide batter evenly into muffin cups.
8. Bake for 18–22 minutes, until a toothpick comes out clean.
9. Cool for 10 minutes before removing.