Description
Crispy Parmesan Zucchini Potato Muffins are a savory delight, combining tender zucchini and fluffy potatoes, enveloped in a cheesy, golden crust. Perfect for snacks or side dishes!
Ingredients
Scale
- 1 medium zucchini
- 1 large Russet potato
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
- Grate the zucchini and potato using a box grater.
- In one bowl, mix flour, baking powder, salt, and pepper together. In another bowl, whisk eggs and olive oil, then fold in the grated veggies.
- Combine both mixtures until just blended; avoid overmixing.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 25-30 minutes until golden brown and crispy on top.
- Allow cooling slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 95
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: - For added flavor, incorporate fresh herbs like thyme or rosemary. - Substitute sweet potatoes for a sweeter twist or experiment with different cheeses. - Squeeze excess moisture from the zucchini for optimal texture.