Description
Crispy Parmesan Zucchini Potato Muffins are a delightful fusion of flavors and textures. With a golden, crunchy exterior and a tender, cheesy interior, these muffins are the perfect choice for any occasion. Packed with fresh zucchini and potatoes, they offer a nutritious twist to traditional muffins, making them an ideal snack or side dish. Whether served as part of breakfast or enjoyed alongside your favorite meal, these savory bites will impress both kids and adults alike. Plus, they’re quick to prepare—ready in just 15 minutes of prep time!
Ingredients
Scale
- 1 medium zucchini, grated
- 1 medium potato, grated
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup green onions, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato; squeeze out excess moisture.
- In a mixing bowl, combine the grated vegetables with Parmesan cheese, eggs, flour, and spices; mix until just combined.
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes until golden brown; let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 105
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg