Description
These Crispy Parmesan Zucchini Potato Muffins are a delicious and healthy snack or side dish, combining grated zucchini and potatoes with savory Parmesan cheese and herbs, baked to golden perfection in muffin tins.
Ingredients
Units
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 eggs
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
- 1 tbsp olive oil (for greasing muffin tin)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil.
- Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix the grated zucchini and potatoes with Parmesan cheese, flour, eggs, garlic, onion powder, salt, pepper, and parsley until well combined.
- Spoon the mixture evenly into the prepared muffin tin, pressing down gently to pack.
- Bake for 25–30 minutes, or until the tops are golden brown and crispy.
- Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Notes
- You can add chopped scallions or chives for extra flavor.
- Use a food processor to speed up the grating process.
- These muffins freeze well; reheat in the oven for best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg