Crispy Parmesan Zucchini Potato Muffins
Crispy Parmesan Zucchini Potato Muffins are a savory delight that perfectly balances the earthiness of zucchini and potatoes with the rich flavor of Parmesan cheese. Each bite delivers a satisfying crunch outside and a tender, flavorful inside. Ideal as a snack, appetizer, or side dish, these muffins pack in veggies while feeling indulgent. Ready to impress your family and friends, they are easy to prepare, making them a must-try for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated Yukon Gold potatoes (about 2 medium potatoes)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Grate the zucchini and potatoes; squeeze excess moisture from the zucchini.
- In a large bowl, mix flour, baking powder, salt, and pepper.
- In another bowl, beat eggs and mix in Parmesan cheese, grated zucchini, and potatoes.
- Combine wet and dry ingredients; fold gently until just mixed.
- Spoon mixture into greased muffin tins and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg