Description
These Crispy Parmesan Zucchini Potato Muffins are a savory and flavorful snack or side dish that combines the natural moisture of zucchini and potato with the rich, nutty taste of Parmesan cheese
They have a delightful crispy exterior with a tender and moist interior
Perfect for breakfast, brunch, or as a satisfying appetizer
These muffins offer a delicious way to enjoy vegetables in a convenient handheld form
Ingredients
Preheat the oven to 375°F (190°C)
Grease a muffin tin with cooking spray or olive oil
Grate the zucchini and potato
Parmesan cheese
Flour
Eggs
Green onions (if using)
Garlic powder
Onion powder
Salt
Black pepper
Paprika
Instructions
Preheat the oven to 375°F (190°C).
Grease a muffin tin with cooking spray or olive oil.
Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
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.
Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
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.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Crispy texture is best when muffins are cooled slightly before serving
Avoid overmixing batter to keep muffins tender
Use a nonstick muffin tin or liners for easy removal
Check oven temperature for even baking
- Prep Time: 20
- Cook Time: 20-25
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