Description
Crispy Parmesan Zucchini Potato Muffins are a deliciously satisfying treat that brings together the best of savory flavors and wholesome ingredients. With a crispy exterior and a tender, cheesy interior, these muffins are a versatile option perfect for any meal—be it breakfast, lunch, or dinner. Packed with fresh zucchini and hearty potatoes, they offer an excellent way to sneak extra veggies into your diet without compromising on taste. Easy to make and loved by both kids and adults, these muffins are sure to become a staple in your household.
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 (chopped, 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
Instructions
- Preheat oven to 375°F (190°C) and grease muffin tin.
- Grate zucchini and potato; squeeze out excess moisture thoroughly.
- In a mixing bowl, combine grated vegetables with Parmesan cheese, flour, eggs, and seasonings; mix well.
- Spoon mixture into muffin cups until about 3/4 full.
- Bake for 20-25 minutes or until golden brown on top; check with a toothpick for doneness.
- Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg