Description
Crispy Parmesan Zucchini Potato Muffins are a delicious and nutritious way to sneak more vegetables into your meals. With their golden, crispy exterior and soft, savory interior, these muffins are perfect for breakfast, snacks, or as a side dish at dinner. Combining the rich flavor of Parmesan cheese with fresh zucchini and potatoes, they offer a delightful twist on traditional muffins. Quick to prepare in just 15 minutes, they are family-friendly and sure to be a hit with both kids and adults alike. Enjoy them warm from the oven or pack them for an on-the-go snack!
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)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato; squeeze out excess moisture.
- In a mixing bowl, combine grated veggies with Parmesan cheese, flour, eggs, green onions (if using), and spices until well mixed.
- Spoon the mixture into the muffin cups, filling them about three-fourths full.
- Bake for 20–25 minutes until golden brown; use a toothpick to check doneness.
- Cool in the tin for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg