Crispy Parmesan Zucchini Potato Muffins
Delicious Crispy Parmesan Zucchini Potato Muffins that blend savory flavors and healthy ingredients.
Equipment
- Cheese Grater
- Mixing bowls
- muffin tin
- Spoon
- Wire rack
Ingredients
Vegetables
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
Dairy
- 1 cup grated Parmesan cheese
Dry Ingredients
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Others
- 2 large eggs
- ¼ cup green onions, chopped (optional)
- Cooking spray or additional olive oil for greasing
Instructions
Cooking Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
- Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.
- Spoon the mixture evenly into the muffin cups, filling each about ¾ full.
- Place the tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Squeeze out the moisture well to achieve the perfect crispy texture. Feel free to mix in other grated veggies like carrots or sweet potatoes, or add a handful of herbs like parsley or dill. For a gluten-free option, swap the all-purpose flour with almond flour or a gluten-free blend.
Nutrition
Serving: 1muffinCalories: 100kcalCarbohydrates: 10gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 50mgSodium: 180mgFiber: 1gSugar: 0.5g
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