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.