Description
Crispy Parmesan Zucchini Potato Muffins are a deliciously crunchy and savory treat, perfect for any meal or snack. These golden-brown muffins combine fresh zucchini and starchy potatoes, resulting in a delightful texture that’s both crispy on the outside and soft on the inside. Easy to prepare and customizable with your favorite ingredients, they’re an excellent way to incorporate vegetables into your diet while satisfying your taste buds. Ideal for family gatherings or meal prep, these muffins will quickly become a household favorite.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated russet potatoes
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin with nonstick spray.
- Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix the grated zucchini, potatoes, Parmesan cheese, eggs, garlic powder, salt, and pepper until well combined.
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until golden brown on top. Allow to cool slightly before removing from the tin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg