Description
These Crispy Parmesan Zucchini Potato Muffins are a delightful, savory treat that combines the flavors of zucchini and potatoes with a crispy parmesan crust. Perfect for a snack or side dish!
Ingredients
- Zucchini
- Potatoes
- Eggs
- Parmesan cheese
- Breadcrumbs
- Garlic
- Onion
- Olive oil
- Salt
- Pepper
- optional herbs
Instructions
- Preheat your oven to 400°F (200°C) and lightly brush a muffin tin with olive oil or melted butter.
- Shred the zucchini and potatoes, then squeeze out excess moisture with a clean kitchen towel to avoid soggy muffins.
- In a large bowl, combine the shredded zucchini and potatoes with eggs, freshly grated parmesan cheese, breadcrumbs, minced garlic, grated onion, salt, pepper, and any optional herbs.
- Mix until well combined, ensuring all ingredients are evenly distributed.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and crispy.
- Allow muffins to cool for a few minutes before removing them from the tin and serving warm.
Notes
For a spicier version, add a pinch of red pepper flakes to the mixture. These muffins freeze well, making them great for meal prep.
- 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, zucchini muffins, potato muffins, savory muffins, baked muffins