Crispy Parmesan Zucchini Potato Muffins
Crispy Parmesan Zucchini Potato Muffins are a savory delight, blending fresh zucchini and hearty potatoes with a cheesy crunch. Perfect for any meal or snack!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium zucchinis
- 1 large potato
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- Grate the zucchinis and potato, then squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix the flour, baking powder, salt, and pepper.
- In another bowl, whisk together the eggs and olive oil; add the grated zucchini and potato.
- Combine the wet mixture with the dry ingredients and fold in the grated Parmesan until just mixed.
- Fill muffin tins about three-quarters full with the mixture and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: - Ensure vegetables are well-drained to avoid sogginess. - Experiment by adding herbs like thyme or swapping Parmesan for cheddar. - Store leftovers in an airtight container for up to three days or freeze for future use.