Description
Golden Crispy Parmesan Zucchini Potato Muffins blend savory cheese and garden-fresh vegetables into compact, irresistible bites. Packed with flavor and perfect for snacking, these muffins deliver a delightful crunch you won’t be able to resist.
Ingredients
Scale
Vegetables and Cheese:
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/4 cup green onions, chopped (optional)
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Binding Ingredients:
- 2 large eggs
- Cooking spray or olive oil (for greasing)
Instructions
- Prepare workspace by preheating oven to 375F (190C) and thoroughly coating a muffin tin with cooking spray.
- Shred zucchini and potato using a grater, then extract maximum moisture by firmly pressing with a clean kitchen towel or cheesecloth.
- Create a comprehensive mixture by blending grated vegetables with Parmesan, flour, eggs, chopped green onions, garlic powder, onion powder, salt, black pepper, and paprika until ingredients are uniformly distributed.
- Distribute the vegetable blend evenly into muffin cups, ensuring each cavity is approximately three-quarters filled with the savory mixture.
- Position the muffin tin in the preheated oven and bake for 22-27 minutes, monitoring until the surface develops a rich golden-brown coloration and a test toothpick emerges clean when inserted at the center.
- Rest the muffins within the tin for approximately 5 minutes, then carefully transfer to a wire cooling rack, allowing them to reach room temperature for optimal texture and flavor release.
Notes
- Squeeze zucchini and potato thoroughly to prevent soggy muffins, ensuring a crispy texture by removing maximum moisture with a clean kitchen towel or cheesecloth.
- Customize flavor profiles by adding herbs like fresh dill, thyme, or chives to complement the Parmesan and enhance the savory taste.
- Make these muffins gluten-free by substituting all-purpose flour with almond flour or gluten-free flour blend, maintaining the same delicious crispy exterior.
- For a protein boost, incorporate crumbled bacon, cooked and diced ham, or plant-based protein alternatives like nutritional yeast to add depth and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 55 mg