Crispy Parmesan Zucchini Potato Muffins
These muffins are deliciously crispy on the outside with a fluffy interior, perfect for a quick snack, side dish, or breakfast option.
Ingredients
Main ingredients
- 2 cups shredded zucchini Make sure to squeeze out excess moisture.
- 1 cup shredded potatoes Squeeze out excess moisture.
- 1 cup grated Parmesan cheese Can substitute with cheddar or feta.
- 2 large eggs
- 1/2 cup all-purpose flour Can substitute with almond or chickpea flour for gluten-free.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt
- to taste Pepper
- as needed Olive oil For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
- In a large bowl, combine the shredded zucchini, shredded potatoes, and Parmesan cheese.
- Add in the eggs, flour, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Spoon the mixture evenly into the prepared muffin tin.
Cooking
- Bake for 25-30 minutes, or until the muffins turn golden brown and crispy.
- Let them cool for a few minutes before removing from the tin. Serve them warm!
Notes
To ensure perfect muffins, squeeze excess moisture from the zucchini and potatoes. For added flavor, consider mixing in herbs or spices like paprika. Store leftovers in an airtight container in the refrigerator for up to three days.