Description
Crispy parmesan zucchini potato muffins blend savory comfort with garden-fresh goodness, creating a delightful appetizer or side dish. Cheesy, golden-brown edges and moist interiors welcome you to savor each delectable bite of this irresistible baked treat.
Ingredients
Scale
Main Ingredients:
- 1 medium zucchini, grated
- 1 medium potato, grated
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Dry Ingredients:
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon baking powder
Finishing Ingredients:
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Thoroughly grate zucchini and potato using a box grater, then vigorously squeeze out excess moisture with a clean kitchen towel to ensure crispy texture.
- In a spacious mixing bowl, combine grated vegetables with seasonings including salt, black pepper, garlic powder, onion powder, and oregano.
- Incorporate Parmesan and mozzarella cheese into the vegetable mixture, creating a rich flavor base.
- Whisk eggs separately, then fold into the vegetable and cheese blend to help bind ingredients.
- Gradually sprinkle flour and baking powder into the mixture, stirring until ingredients are uniformly distributed.
- Heat oven to 400F (200C), preparing a 12-cup muffin tin with olive oil spray or silicone liners for effortless removal.
- Carefully distribute the vegetable mixture into muffin cups, gently pressing to compact each portion and ensure even cooking.
- Drizzle a light layer of olive oil across the top of each muffin to enhance crispiness and golden color.
- Bake for 25-30 minutes until muffin tops transform into a beautiful golden-brown and develop a crisp exterior.
- Allow muffins to rest for several minutes after removing from oven, then garnish with fresh chopped parsley.
- Serve warm alongside complementary dips like yogurt sauce, sour cream, or marinara for added enjoyment.
Notes
- Thoroughly squeezing out excess liquid from zucchini and potato ensures crispy, not soggy muffins.
- Swap Parmesan and mozzarella with alternatives like cheddar or goat cheese for different flavor profiles.
- Replace wheat flour with almond or chickpea flour to make the recipe suitable for gluten-sensitive diets.
- Experiment with adding grated carrots or sweet potato for extra nutrition and color variation in the muffins.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 103 kcal
- Sugar: 0.4 g
- Sodium: 183 mg
- Fat: 7.2 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 5.6 g
- Fiber: 0.8 g
- Protein: 6.1 g
- Cholesterol: 44 mg