Description

Crispy Parmesan Zucchini Potato Muffins are a delightful blend of flavors and textures, elevating your veggie game in a fun and delicious way. The exterior is perfectly crispy, while the inside remains soft and tender, thanks to the combination of fresh zucchini and potatoes. Enhanced with savory Parmesan cheese and spices, these muffins are versatile enough to serve as a side dish, snack, or even breakfast. Perfect for busy families, they come together quickly and are sure to please kids and adults alike. Enjoy them warm out of the oven or paired with your favorite dips for an irresistible treat.

Ingredients

Scale

1 medium zucchini (grated)
1 medium potato (peeled and grated)
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1/4 cup green onions (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Cooking spray or additional olive oil (for greasing)

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Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin.
Grate zucchini and potato; squeeze out excess moisture using a kitchen towel.
In a mixing bowl, combine grated veggies with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika.
Spoon the mixture into muffin cups about 3/4 full.
Bake for 20–25 minutes until golden brown; check with a toothpick for doneness.
Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 97
Sugar: 1g
Sodium: 210mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg