Crispy Parmesan Zucchini Potato Muffins
Crispy Parmesan Zucchini Potato Muffins are a delightful blend of cheesy goodness and garden-fresh zucchini, perfect for snacks or side dishes. Enjoy these irresistible bites that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 large russet potato, grated
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup plain breadcrumbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
- Grate the zucchini and potato, then squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix breadcrumbs, garlic powder, salt, and pepper.
- In another bowl, beat the eggs and mix in the grated Parmesan cheese. Combine this with the dry ingredients until well blended.
- Fold in the grated zucchini and potato until evenly mixed.
- Scoop the mixture into the prepared muffin tin, filling each cup three-quarters full.
- Bake for 25-30 minutes until golden brown on top.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Experiment by substituting zucchini with carrots or adding herbs like thyme for added flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat in a warm oven to restore crispiness.