Description
These Crispy Parmesan Zucchini Potato Muffins are a delightful blend of flavors and textures, combining the earthiness of zucchini and potato with the richness of Parmesan and mozzarella cheese, all baked to golden perfection in a muffin tin.
Ingredients
Scale
Zucchini Potato Muffins:
- 1 medium zucchini, grated and squeezed dry
- 1 medium russet potato, peeled and grated
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 green onions, finely chopped
- 1 egg, beaten
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- nonstick cooking spray or oil for greasing
Instructions
- Preheat and Prepare: Preheat oven to 400°F and grease a 12-cup muffin tin. Combine grated zucchini and potato, squeeze out moisture. Add cheeses, green onions, egg, flour, and seasonings. Mix well.
- Fill Muffin Cups: Spoon mixture into muffin cups, press down gently to compact.
- Bake: Bake for 25–30 minutes until golden and crispy.
- Serve: Cool slightly before removing from pan. Serve warm.
Notes
- These muffins are versatile as a side dish or snack.
- Enhance with bacon, herbs like dill or thyme, or make them gluten-free with appropriate flour substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
