Description
Crispy Parmesan Zucchini Potato Muffins are a delightful fusion of flavors and textures, perfect for any meal of the day. With a crispy outer layer and a tender, cheesy interior, these muffins combine the goodness of zucchini and potatoes with savory Parmesan cheese. They make for a nutritious snack, an appealing side dish at dinner, or a tasty breakfast option that kids will love.
Ingredients
Scale
- 1 medium zucchini
- 1 medium potato
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- Green onions (optional)
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Paprika
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Grate zucchini and potato; squeeze out excess moisture.
- In a mixing bowl, combine grated vegetables with Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika until well mixed.
- Spoon the mixture into muffin cups about three-quarters full.
- Bake for 20-25 minutes until golden brown; check doneness with a toothpick.
- Cool for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Side Dish/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg