Description
Crispy Parmesan Zucchini Potato Muffins are a delightful treat, combining the crunch of a golden exterior with a tender, flavorful interior. These versatile muffins can be enjoyed for breakfast, as a snack, or served as a side dish at dinner. The harmony of fresh zucchini, hearty potatoes, and rich Parmesan cheese not only adds depth to their taste but also sneaks in extra vegetables for a healthier meal option. Quick and easy to prepare, this recipe is perfect for families and anyone looking for a delicious way to incorporate more veggies into their diet.
Ingredients
Scale
- 1 medium zucchini
- 1 medium potato
- 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 your oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato, then squeeze out excess moisture.
- In a mixing bowl, combine grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), and seasonings until well mixed.
- Spoon the mixture into the muffin cups until three-quarters full.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling 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 (60g)
- Calories: 102
- Sugar: 1g
- Sodium: 235mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg