Crispy Parmesan Zucchini Potato Muffins You’ll Love!
Deliciously crispy muffins made with zucchini and potatoes, topped with Parmesan cheese for a savory treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon baking powder
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, combine the grated zucchini and potatoes, squeezing out excess moisture.
- Add the eggs, Parmesan cheese, flour, garlic powder, onion powder, salt, pepper, and baking powder to the bowl and mix well.
- If using, fold in the chopped parsley.
- Scoop the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25-30 minutes or until the muffins are golden brown and crispy on top.
- Let cool for a few minutes before removing from the tin and serving.
Notes
- For extra crispiness, broil the muffins for an additional 2-3 minutes after baking.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables or spices to customize the flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg