Description
These Crispy Parmesan Zucchini Potato Muffins are the perfect savory snack or side dish. Packed with flavor and a delightful crunch, they make for a delicious way to enjoy vegetables.
Ingredients
- Zucchini
- Potatoes
- Eggs
- Parmesan cheese
- Breadcrumbs
- Garlic
- Onion
- Olive oil
- Salt
- Pepper
- Optional herbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or melted butter.
- In a large mixing bowl, combine the shredded zucchini and grated potatoes. Squeeze out any excess moisture with a clean kitchen towel.
- Add eggs, freshly grated Parmesan cheese, breadcrumbs (or panko), minced garlic, and onion to the bowl. Season with salt, pepper, and any optional herbs you prefer.
- Mix everything together until well combined, ensuring that the mixture holds together when pressed.
- Scoop the mixture into the prepared muffin tin, pressing it down lightly to form a compact shape.
- Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and crispy on the edges.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra crisp, consider baking for an additional 5 minutes. These muffins also freeze well for easy snacking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 38 mg
Keywords: Crispy Parmesan Zucchini Potato Muffins, savory muffins, zucchini recipes, potato recipes, healthy snacks