Crispy Parmesan Zucchini Potato Muffins Recipe
These Crispy Parmesan Zucchini Potato Muffins are a delightful combination of grated zucchini, potato, and Parmesan cheese, baked to golden perfection. Perfect as a savory snack or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Zucchini Potato Muffins:
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Zucchini, Potato, Parmesan, Muffins, Savory, Snack, Side Dish
