Description
These Crispy Parmesan Zucchini Potato Muffins are a delicious and savory snack or side dish featuring grated zucchini, potato, and a blend of cheeses baked to golden perfection. Perfectly crispy on the edges and tender inside, they make a great meal prep option and can be enjoyed warm or reheated.
Ingredients
Scale
Vegetables
- 1 medium zucchini (grated and squeezed dry)
- 1 medium russet potato (peeled and grated)
- 1/2 small onion (grated)
Cheese & Eggs
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
Dry Ingredients & Seasoning
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- Olive oil spray or melted butter for greasing
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil spray or melted butter to prevent sticking and ensure easy removal of muffins.
- Prepare vegetables: Place the grated zucchini and potato into a clean kitchen towel and squeeze out as much liquid as possible to avoid soggy muffins and help achieve a crispy texture.
- Combine ingredients: In a large bowl, mix together the drained zucchini, grated potato, grated onion, eggs, Parmesan cheese, mozzarella cheese, flour, baking powder, garlic powder, salt, and black pepper until everything is evenly combined.
- Fill muffin cups: Scoop the mixture evenly into each muffin cup, pressing down slightly to compact the batter and help the muffins hold their shape while baking.
- Bake: Place the muffin tin in the oven and bake for 25–30 minutes, or until the muffins are golden brown and crispy around the edges.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before removing. Serve warm as a delicious savory snack or side dish.
Notes
- These muffins are excellent for meal prep and can be reheated in the oven or air fryer to restore their crispiness.
- Add chopped fresh herbs like parsley or chives to the mixture for an extra flavor boost.
- For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
