Description
These Crispy Parmesan Zucchini Potato Muffins are a delicious combination of grated zucchini and potato, baked to golden perfection with crispy Parmesan cheese. They’re a fantastic way to sneak in veggies while enjoying a savory, cheesy treat! Perfect as a snack, side dish, or even breakfast.
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 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil. - Prepare the Vegetables
Grate the zucchini and potato. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible from both vegetables. - Mix the Batter
In a large bowl, combine the grated zucchini, grated potato, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until the mixture is well combined. - Fill the Muffin Tin
Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full. - Bake
Place the muffin tin in the preheated 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
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Be sure to squeeze out the moisture from the zucchini and potato to avoid soggy muffins.
- Feel free to add additional herbs like thyme or basil for extra flavor.
- These muffins can be made ahead and stored in the refrigerator for up to 3 days.
- These muffins freeze well—just wrap them tightly and store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 250 mg
- Fat: 7g
- Saturated Fat: 3 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg