Description
Crispy Parmesan Zucchini Potato Muffins are a delicious way to incorporate nutritious vegetables into your meals. These delightful muffins strike the perfect balance between crispy exteriors and tender interiors, making them an ideal snack, side dish, or breakfast option. Featuring fresh zucchini and potatoes, each bite is packed with flavor thanks to the savory notes of Parmesan cheese and spices. Quick to prepare, these muffins are not only a family favorite but also a fantastic way to sneak in some extra veggies without anyone noticing! Enjoy them warm or freeze for later use—your taste buds will thank you!
Ingredients
Scale
- 1 medium zucchini, grated and 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 (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 the oven to 375°F (190°C) and grease a muffin tin.
- Grate zucchini and potato; squeeze out excess moisture.
- In a large bowl, combine all ingredients until well mixed.
- Spoon mixture into muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes until golden brown; a toothpick should come out clean.
- Cool for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg