Crispy Parmesan Zucchini Potato Muffins
These delightful muffins combine grated zucchini and potatoes with parmesan and mozzarella for a crispy, savory snack or side dish.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Main Ingredients
- 2 medium potatoes, grated
- 1 medium zucchini, grated and excess water squeezed out Make sure to squeeze out as much water as possible to prevent sogginess
- 1 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 large eggs Provides protein and helps bind the muffins
- 2 tablespoons all-purpose flour Can substitute with whole wheat or gluten-free flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives For garnish
- Olive oil spray For greasing the muffin tin
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or spray it with olive oil.
- In a large bowl, combine the grated potatoes, zucchini, parmesan, mozzarella, eggs, flour, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Divide the mixture evenly into the muffin cups and press down lightly to compact each muffin.
Cooking
- Bake for 30-35 minutes, or until the tops are golden brown and crispy.
- Once baked, let the muffins cool for a few minutes before carefully removing them from the muffin tin.
- Sprinkle with fresh chives and a pinch of extra parmesan, if desired.
Serving
- Serve the muffins warm as a snack, side dish, or brunch option.
Notes
For a healthier twist, consider substituting whole wheat flour for all-purpose flour. You can also incorporate other vegetables like carrots or bell peppers.