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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
