Description
Crispy Parmesan Zucchini Potato Muffins are golden-brown bites bursting with flavor, making them a perfect snack or side dish for any occasion. Easy to prepare and deliciously satisfying!
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated potatoes (russets)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
- Grate zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- In another bowl, beat eggs and mix in the grated veggies, olive oil, and Parmesan until well combined.
- Gently fold the dry ingredients into the veggie mixture until just incorporated; avoid overmixing for fluffy muffins.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg