Description
These Crispy Parmesan Zucchini Potato Muffins are the perfect combination of crispy on the outside and tender on the inside! Packed with fresh zucchini, potatoes, and savory Parmesan cheese, they make an irresistible side dish, snack, or even breakfast. Quick to prepare and filled with flavor, these muffins are sure to become a family favorite! Plus, they’re a fun way to sneak in some extra veggies.
Ingredients
Scale
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Cooking spray or additional olive oil (for greasing)
Instructions
- Preheat the oven: Preheat to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
- Prepare the vegetables: Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- Mix the batter: In a large bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.
- Fill the muffin tin: Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Place the tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Squeeze out the moisture well: Make sure to get rid of as much moisture as you can from the zucchini and potato to achieve the perfect crispy texture.
- Add-ins: Feel free to mix in other grated veggies like carrots or sweet potatoes, or add a handful of herbs like parsley or dill.
- Gluten-Free Option: Swap the all-purpose flour with almond flour or a gluten-free blend for a gluten-friendly version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
