Heat the oven to 375. Prepare the muffin tin by brushing each cup evenly with olive oil. Set aside.

Use the large holes of a cheese grater to grate the zucchini into a colander. Mix with the Kosher salt and let sit for 30 minutes. After 30 minutes, squeeze aggressively to drain out all the water.

Add the eggs, oregano, paprika, parsley, and scallions to a large bowl and mix well. 

Stir in the almond flour, drained zucchini and feta cheese and mix gently with a rubber spatula.

Using a quarter-cup measuring cup, distribute the mix evenly among the 12 muffin cups. The batter should reach about halfway up.

Bake in the middle rack of the oven for 15 minutes or until the tops are dry to the touch and slightly springy. Watch carefully to make sure the bottoms don’t burn.

Remove from the oven and immediately loosen the cups from the sides of the tin with a small knife. Let cool for at least five minutes and gently remove the cups from the pan. Trick: Use a rubber slotted spoon or spatula.

Serve immediately with your favorite cucumber dip (or use our recipe above).