Crispy Parmesan Zucchini Potato Muffins Recipe

Introduction

Crispy Parmesan Zucchini Potato Muffins are a delightful savory treat perfect for any time of day. These bite-sized muffins combine fresh vegetables, cheesy flavor, and a golden, crispy texture that’s sure to please both kids and adults alike.

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 olive oil (for greasing the muffin tin)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil.
2. Step 2: Prepare the vegetables by grating the zucchini and potato. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This is key to getting that golden crispy texture!
3. Step 3: Mix the batter in a large bowl: combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is evenly mixed.
4. Step 4: Fill the muffin tin by spooning the mixture into the prepared muffin cups. Fill each one about ¾ full and gently press the tops down with the back of your spoon.
5. Step 5: Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Step 6: Let the muffins sit in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips & Variations

• For extra crispiness, you can briefly cook the grated vegetables in a dry skillet before mixing to remove more moisture.
• Add finely chopped herbs like parsley or thyme for a fresh twist.
• Substitute Parmesan with Pecorino or a sharp cheddar for different flavor profiles.
• Try mixing in a small amount of cooked bacon or ham for a savory addition.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness, or microwave briefly for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Frozen zucchini can be used if well-thawed and thoroughly squeezed to remove excess water. Fresh zucchini is preferred for the best texture.

Are these muffins gluten-free?

Not as written, since they include all-purpose flour. You can substitute with a gluten-free flour blend to make them gluten-free.

Crispy Parmesan Zucchini Potato Muffins Recipe

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★★★★★

5 from 107 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Crispy Parmesan Zucchini Potato Muffins are a delightful savory treat combining the fresh flavors of grated zucchini and potato with the rich taste of Parmesan cheese. These muffins are perfectly seasoned and baked to golden perfection, making for a delicious appetizer, snack, or side dish that’s crispy on the outside and tender on the inside.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 medium potato, peeled and grated
• 1/4 cup green onions, chopped (optional)

Dry Ingredients

• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Wet Ingredients

• 2 large eggs

Miscellaneous

• Cooking spray or olive oil (for greasing the muffin tin)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray or a little olive oil to prevent sticking.
2. Prepare Vegetables: Grate the zucchini and potato using a grater. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing excess water is crucial for achieving a crispy texture when baked.
3. Make the Batter: In a large mixing bowl, combine the grated zucchini and potato with Parmesan cheese, all-purpose flour, eggs, chopped green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir gently until all ingredients are evenly incorporated.
4. Fill Muffin Cups: Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full. Gently press down the tops of the muffins with the back of a spoon to compact the mixture slightly.
5. Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes. The muffins should be golden brown on top and cooked through; test doneness by inserting a toothpick into the center, which should come out clean.
6. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes. Then transfer them onto a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.

Notes

• Be sure to squeeze out as much moisture from the zucchini and potato as possible to prevent soggy muffins.
• For extra flavor, try adding herbs like thyme or rosemary to the batter.
• If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• These muffins can be stored in the refrigerator for up to 3 days and reheated in the oven to restore crispiness.
• To make this recipe vegetarian, ensure the Parmesan cheese does not contain animal rennet or use a vegetarian alternative.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: Zucchini muffins, Potato muffins, Parmesan muffins, Savory muffins, Healthy snack, Baked muffins, Vegetable muffins