Description
These Crispy Parmesan Zucchini Potato Muffins are a delightful combination of grated zucchini, russet potato, and savory cheeses, baked to golden perfection. Perfect as a side dish, snack, or even a savory breakfast treat.
Ingredients
Scale
Zucchini Potato Muffins:
- 1 medium zucchini, grated and squeezed dry
- 1 medium russet potato, peeled and grated
- 1/2 small onion, finely chopped
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/3 cup shredded cheddar cheese
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or chives
- olive oil spray, for greasing
Instructions
- Preheat and Prepare: Preheat oven to 400°F and lightly grease a 12-cup muffin tin with olive oil spray.
- Mix Ingredients: Combine grated zucchini, potato, onion, eggs, Parmesan, cheddar, flour, garlic powder, salt, pepper, and parsley in a bowl.
- Fill Muffin Tin: Spoon mixture into muffin tin, compacting slightly. Bake for 25–30 minutes until golden and crispy.
- Cool and Serve: Let muffins cool in tin for 5 minutes before serving warm. Enjoy as a side dish, snack, or breakfast.
Notes
- To make ahead, bake and refrigerate for up to 4 days.
- Reheat in a toaster oven or air fryer for extra crispiness.
- Sprinkle with extra Parmesan before baking for added flavor.
- Serve with sour cream or Greek yogurt for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
