Crispy Parmesan Zucchini Potato Muffins (Print Format)
Golden, crispy muffins combining zucchini, potatoes, and Parmesan—perfect for snacks, sides, or breakfast.
# Ingredients:
01 -
1 medium zucchini, grated and excess moisture squeezed out
02 -
1 medium potato, peeled and grated
03 -
1 cup grated Parmesan cheese
04 -
1/2 cup all-purpose flour
05 -
2 large eggs
06 -
1/4 cup green onions, chopped (optional)
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon paprika
12 -
Cooking spray or additional olive oil (for greasing)
# Steps:
01 -
Preheat to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
02 -
Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
03 -
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.
04 -
Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
05 -
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.
06 -
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Tips:
01 -
Make sure to get rid of as much moisture as you can from the zucchini and potato to achieve the perfect crispy texture.
02 -
Feel free to mix in other grated veggies like carrots or sweet potatoes, or add a handful of herbs like parsley or dill.
03 -
For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.