Description
These Crispy Parmesan Zucchini Potato Muffins are a savory, bite-sized treat combining grated zucchini, potato, and Parmesan cheese for a deliciously crispy texture. Perfect for a snack, appetizer, or side dish, these muffins are baked until golden brown and bursting with flavorful spices.
Ingredients
Scale
Main Ingredients
- 1 medium zucchini, grated and excess 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, chopped (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 Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil to prevent the muffins from sticking.
- Grate Vegetables: Grate the zucchini and potato using a box grater or food processor, then squeeze out as much excess moisture as possible to ensure the muffins stay crispy and hold their shape.
- Mix Ingredients: In a large mixing bowl, combine the grated zucchini and potato with the Parmesan cheese, all-purpose flour, eggs, chopped green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until all the ingredients are well incorporated.
- Fill Muffin Cups: Spoon the mixture into the prepared muffin tin cups, filling each about three-quarters full to allow room for baking and rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely or serve warm.
Notes
- Make sure to squeeze out as much liquid as possible from the zucchini and potato to avoid soggy muffins.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- For extra crispiness, brush the tops with a little olive oil before baking.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or toaster oven to maintain crispiness.
