Crispy Parmesan Zucchini Potato Muffins
Crispy Parmesan Zucchini Potato Muffins are a delectable fusion of flavors, boasting a golden, crunchy exterior and a tender, cheesy center. These savory muffins cleverly incorporate zucchini and potatoes, making them not only delicious but also a nutritious option for family meals or gatherings. Easy to prepare and bake, they are perfect for any occasion—whether as a side dish or a satisfying snack. Get ready to impress your friends and family with this simple yet gourmet recipe that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Snack/Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup grated russet potato (about 1 medium potato)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup plain breadcrumbs
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or spray with cooking spray.
- Grate the zucchini and potato, squeezing out excess moisture with a clean kitchen towel.
- In a large bowl, combine the grated zucchini and potato with Parmesan cheese, eggs, breadcrumbs, garlic powder, salt, and pepper until well mixed.
- Scoop the mixture into muffin cups until three-quarters full, pressing down slightly.
- Bake for 20-25 minutes or until golden brown on top.
- Allow to cool for five minutes before serving warm.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 130
- Sugar: 1g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg