Description
These Crispy Parmesan Zucchini Potato Muffins are a savory, cheesy treat perfect for breakfast, brunch, or a light snack. Grated zucchini and potato are mixed with Parmesan cheese, spices, and a touch of flour, then baked into golden, crispy muffins. They’re easy to make, full of flavor, and a great way to enjoy your veggies in a new form.
Ingredients
1 medium zucchini, grated and excess moisture squeezed out
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 the oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large bowl, combine the grated zucchini and potato with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is well mixed.
Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure to squeeze out as much moisture as possible from the zucchini and potato to help the muffins stay crisp and not soggy.
You can add a bit of shredded cheddar or mozzarella for extra cheesiness.
Serve these muffins warm with a dollop of sour cream or Greek yogurt on top for a delicious finish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.