Description
Indulge in these savory Crispy Parmesan Zucchini Potato Muffins, a delightful blend of cheesy goodness and veggie crunch, perfect for any occasion!
Ingredients
Scale
- 1 medium zucchini, grated
- 1 medium Russet potato, grated
- 1 cup freshly shredded Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or use paper liners.
- Grate the zucchini and potato into a mixing bowl, squeezing out excess moisture.
- In another bowl, whisk together flour, baking powder, salt, and pepper.
- Add eggs and olive oil to the vegetable mixture, mixing until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fill each muffin cup about three-quarters full with batter and bake for 25-30 minutes until golden brown.
- Serve warm plain or with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: - For added flavor, substitute Parmesan with cheddar or incorporate herbs like thyme or rosemary. - To enhance crispiness, bake longer until muffins are deeply golden.