Crispy Parmesan Zucchini Potato Muffins!

Crispy Parmesan Zucchini Potato Muffins Recipe

These Crispy Parmesan Zucchini Potato Muffins are a delicious, savory treat that combine the lightness of zucchini with the heartiness of potatoes, all topped with a crispy Parmesan crust. Perfect as a side dish, snack, or light meal!

Ingredients:

• 2 medium zucchinis, grated

• 2 large potatoes, peeled and grated (or about 2 cups of grated potatoes)

• 1/2 cup grated Parmesan cheese (for both the batter and topping)

• 1/2 cup breadcrumbs (panko works best for crunch)

• 2 large eggs

• 1/4 cup milk (or dairy-free alternative)

• 1/4 cup finely chopped green onions (optional, for extra flavor)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon salt (or to taste)

• 1/4 teaspoon pepper (or to taste)

• 1 tablespoon olive oil (for greasing)

• Fresh herbs (optional): Chopped parsley or basil for garnish

Instructions:

1. Prepare the Vegetables:

• Preheat your oven to 375°F (190°C).

• Grate the zucchini and potatoes using a box grater or food processor.

• Place the grated zucchini in a clean towel and squeeze out excess water to avoid a soggy mixture.

• Grate the potatoes and squeeze out any moisture as well, using a paper towel or cheesecloth.

2. Make the Batter:

• In a large bowl, combine the grated zucchini, grated potatoes, and green onions (if using).

• Add the eggs, milk, garlic powder, onion powder, salt, and pepper. Mix everything together.

• Stir in the breadcrumbs and Parmesan cheese until well combined.

3. Fill the Muffin Tin:

• Lightly grease a muffin tin with olive oil or line it with muffin liners.

• Spoon the mixture into the muffin cups, filling each about 3/4 of the way full.

• Sprinkle the remaining Parmesan cheese on top of each muffin to get that crispy, golden finish.

4. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the tops are golden and crispy, and a toothpick inserted comes out clean.

5. Serve:

• Allow the muffins to cool slightly before removing them from the tin.

• Serve warm, garnished with fresh herbs (optional).

Q&A: Common Questions & Tips

Q1: Can I make these ahead of time?
A1: Yes! These muffins can be made ahead of time. Once baked, allow them to cool and store in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave.

Q2: Can I make them gluten-free?
A2: Yes! Substitute the breadcrumbs with gluten-free breadcrumbs or almond flour for a gluten-free version.

Q3: Can I add other veggies?
A3: Absolutely! Feel free to add finely grated carrots, sweet potatoes, or spinach to boost the nutritional content. Just be sure to squeeze out any excess moisture.

Q4: How can I make these dairy-free?
A4: Use dairy-free cheese and a non-dairy milk (like almond milk) to make this recipe completely dairy-free.

Q5: Can I freeze these muffins?
A5: Yes, these muffins freeze well! Let them cool completely, then wrap them tightly in plastic wrap and foil or place in a freezer-safe bag. To reheat, simply bake from frozen at 350°F (175°C) for about 10-15 minutes.

Nutrition (Approximate per Muffin, Based on 12 Muffins):

• Calories: 90-110 kcal

• Protein: 4g

• Carbs: 9g

• Fat: 5g

• Fiber: 1-2g

Conclusion:

These Crispy Parmesan Zucchini Potato Muffins are a great way to enjoy veggies in a fun, portable form! They’re flavorful, crunchy, and can easily be customized with your favorite herbs or veggies. Perfect for a snack, a side dish, or a healthy addition to your lunch or dinner.