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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins are a delicious way to enjoy healthy snacking packed with flavors and vibrant colors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium zucchini
  • 2 medium Russet potatoes
  • 0.5 cup grated Parmesan cheese
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon garlic powder optional
  • 1 tablespoon chopped parsley for garnish

Equipment

  • muffin tin
  • box grater
  • mixing bowl
  • Oven
  • Clean towel

Method
 

  1. Grate the zucchini and potatoes using a box grater or food processor.
  2. Place grated vegetables in a clean towel and squeeze out as much moisture as possible.
  3. In a large bowl, combine the zucchini, potatoes, Parmesan, eggs, flour, salt, pepper, and garlic powder.
  4. Mix well until everything is evenly coated and forms a mixture that holds together.
  5. Preheat oven to 400°F (200°C) and grease a muffin tin.
  6. Spoon mixture into muffin cups and gently press down to compact.
  7. Bake for 30–35 minutes or until tops are golden and crispy.
  8. Cool for a few minutes before removing from the tin.
  9. Garnish with chopped parsley before serving.

Nutrition

Serving: 1muffinCalories: 85kcalCarbohydrates: 8gProtein: 4gFat: 4g

Notes

These muffins are versatile; feel free to swap out the Parmesan for cheddar or add different herbs and ingredients to customize to your taste.

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