Description
Delight in these Crispy Parmesan Zucchini Potato Muffins, a perfect blend of flavors and textures that are sure to elevate any meal. With a golden, crispy exterior and a soft, tender center, these muffins are not just delicious but also a clever way to sneak more vegetables into your diet. The combination of fresh zucchini, grated potatoes, and savory Parmesan cheese makes them an irresistible snack or side dish. Easy to prepare, they are kid-friendly and versatile enough to be enjoyed at breakfast, lunch, or dinner. Whether you serve them on their own or with dipping sauces, these muffins will impress family and friends alike.
Ingredients
- 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 oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato; squeeze out excess moisture.
- In a mixing bowl, combine grated zucchini and potato with Parmesan cheese, flour, eggs, optional green onions, garlic powder, onion powder, salt, pepper, and paprika. Mix until combined.
- Spoon mixture into muffin cups about 3/4 full.
- Bake for 20-25 minutes until golden brown; check doneness with a toothpick.
- Cool for 5 minutes in the tin before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 50g)
- Calories: 98
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg