Crispy Parmesan Zucchini Potato Muffins
Crispy Parmesan Zucchini Potato Muffins are a delicious way to sneak some veggies into your meals without sacrificing flavor. With a crispy golden-brown exterior and a tender, savory inside, these muffins make for an excellent snack, side dish, or even breakfast item. They’re packed with the rich taste of Parmesan cheese and the wholesome goodness of zucchini and potatoes, making them a family favorite. Easy to prepare and quick to bake, these muffins are perfect for busy weeknights or lively family gatherings. Enjoy them warm on their own or paired with your favorite dips!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium zucchini, grated
- 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 your oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato, squeezing out excess moisture.
- In a large mixing bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), and seasonings until well mixed.
- Spoon the mixture into the muffin cups until about three-quarters full.
- Bake for 20-25 minutes or until golden brown on top. Let cool before serving.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg