Description
Crispy parmesan zucchini potato muffins blend hearty comfort with garden-fresh ingredients, creating a savory snack that delights taste buds. Cheese-lovers and vegetable enthusiasts will savor these golden-brown delights packed with wholesome goodness.
Ingredients
Scale
Main Ingredients:
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 2 large eggs
- 1 cup grated Parmesan cheese
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Optional and Greasing Ingredients:
- 1/4 cup green onions, chopped
- Cooking spray or additional olive oil (for greasing)
Instructions
- Prepare the oven environment by heating to 375°F (190°C) and coating a muffin tin with cooking spray or olive oil to prevent sticking.
- Carefully grate zucchini and potato, then thoroughly remove excess moisture by pressing firmly with a clean kitchen towel or cheesecloth to ensure crispy texture.
- Create a flavor-packed mixture by blending grated vegetables with Parmesan cheese, flour, eggs, green onions, garlic powder, onion powder, salt, black pepper, and paprika until ingredients are evenly distributed.
- Distribute the vegetable mixture into muffin cups, filling each compartment approximately three-quarters full to allow proper rising during baking.
- Position the muffin tin in the preheated oven and bake for 20-25 minutes, monitoring until the tops develop a golden-brown crust and a toothpick inserted into the center emerges clean.
- Allow muffins to rest in the tin for 5 minutes, enabling them to set, then carefully transfer to a wire rack for complete cooling before serving.
Notes
- Remove excess moisture from zucchini and potatoes to ensure crispy, not soggy muffins by thoroughly squeezing out water with a clean kitchen towel or cheesecloth.
- Experiment with alternative cheeses like sharp cheddar or nutritional yeast for different flavor profiles and dietary needs.
- Use gluten-free flour blend to make these muffins suitable for those with gluten sensitivities without compromising texture.
- Add fresh herbs like chopped dill or parsley for an extra burst of flavor and vibrant green color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg