Description
Crispy Parmesan Zucchini Potato Muffins are a delightful way to incorporate veggies into your meals while satisfying your cravings for something crunchy and savory. With a crispy exterior and tender inside, these muffins perfectly blend the flavors of fresh zucchini and rich Parmesan cheese. Ideal for breakfast, snacks, or as a side dish at dinner, they are a hit with both kids and adults. Prepare them in advance to enjoy throughout the week; simply bake a batch and freeze for easy access on busy days. These muffins not only taste amazing but also provide nutritional benefits, making them an excellent choice for any occasion.
Ingredients
Scale
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup chopped green onions (optional)
- Spices: garlic powder, onion powder, salt, black pepper, paprika
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato; squeeze out excess moisture using a kitchen towel.
- In a mixing bowl, combine the grated zucchini and potato with Parmesan cheese, flour, eggs, green onions (if using), and spices.
- Spoon the mixture into muffin cups until about three-quarters full.
- Bake for 20-25 minutes until golden brown; check with a toothpick for doneness.
- Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 112
- Sugar: 0g
- Sodium: 174mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg