Description
These Crispy Parmesan Zucchini Potato Muffins are a delicious and savory side dish perfect for any meal. Made with grated zucchini, potato, and a blend of Parmesan and mozzarella cheeses, they offer a crispy, golden exterior with a tender, flavorful inside. Easy to prepare and bake, they make a great snack or accompaniment to your favorite dishes.
Ingredients
Scale
Vegetables and Cheese
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated potato (peeled and squeezed dry)
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
Other Ingredients
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray or muffin liners
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with olive oil spray or muffin liners to prevent sticking.
- Combine Ingredients: In a large bowl, mix together the grated zucchini and potato. Add the Parmesan cheese, mozzarella cheese, egg, flour, chopped green onions, garlic powder, salt, and pepper. Stir until all ingredients are fully combined into a uniform mixture.
- Fill Muffin Tin: Divide the mixture evenly among the 12 muffin cups, pressing down gently with your fingers or a spoon to compact the batter and help the muffins hold their shape during baking.
- Prepare for Baking: Lightly spray the tops of each muffin with olive oil spray to enhance crispiness and promote even browning.
- Bake: Place the muffin tin in the oven and bake for 25 to 30 minutes, or until the muffin tops and edges turn golden brown and are crispy to the touch.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Carefully remove the muffins and serve warm for the best texture and flavor.
Notes
- For best results, squeeze out as much moisture as possible from the zucchini and potato using a clean towel or cheesecloth to prevent sogginess.
- These muffins make a great side dish or a healthy snack.
- You can freeze the muffins after baking and reheat whenever needed.
- Use gluten-free flour to make this recipe gluten-free if needed.
