Description
These Crispy Parmesan Zucchini Potato Muffins are a delightful savory treat that combines grated zucchini, potatoes, and Parmesan cheese into bite-sized muffins packed with flavor and a crispy golden crust. Perfect as a snack, appetizer, or side dish, these muffins are easy to prepare and bake to perfection, offering a delicious way to enjoy vegetables with a satisfying crunch.
Ingredients
Scale
Vegetables
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
Dry Ingredients
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Wet Ingredients
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
For Cooking
- Cooking spray or olive oil (for greasing)
Instructions
- Prepare the Vegetables. Grate the zucchini and potato separately. Once grated, squeeze out excess moisture from the zucchini using a clean kitchen towel or cheesecloth to prevent sogginess in the muffins.
- Mix the Dry Ingredients. In a large mixing bowl, combine the grated Parmesan cheese, all-purpose flour, garlic powder, onion powder, salt, black pepper, and paprika. Stir well to evenly distribute the seasonings.
- Combine Wet Ingredients and Vegetables. Add the grated zucchini, grated potato, chopped green onions (if using), and eggs to the dry ingredient bowl. Mix thoroughly until all the ingredients are well incorporated into a batter-like consistency.
- Preheat the Oven and Prepare Muffin Pan. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.
- Fill the Muffin Cups. Spoon the mixture evenly into the muffin cups, filling each about 3/4 full to allow room for rising and crisping.
- Bake the Muffins. Place the muffin tin in the preheated oven and bake for about 25 minutes or until the muffins are golden brown and crispy on the outside.
- Cool and Serve. Remove the muffins from the oven and allow them to cool for a few minutes in the pan before transferring to a wire rack. Serve warm as a crispy snack or a side dish.
Notes
- Squeezing out excess moisture from the zucchini is essential to prevent soggy muffins.
- These muffins reheat well in a toaster oven to regain crispiness.
- Feel free to add herbs like parsley or basil for additional flavor.
- Using freshly grated Parmesan cheese provides the best taste and texture.
- You can substitute all-purpose flour with gluten-free flour to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
