Crispy Parmesan Zucchini Potato Muffins
Description
These crispy savory muffins combine shredded zucchini and potato with parmesan cheese for a golden outside and soft, flavorful center. They’re perfect as a snack, breakfast, side dish, or meal-prep option.
Ingredients
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1 cup grated parmesan cheese
- 2 eggs
- ½ cup shredded mozzarella cheese
- ½ cup breadcrumbs
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp chopped parsley
- Olive oil spray or a little melted butter
Instructions
1. Prepare the Vegetables
Grate the zucchini and potatoes. Squeeze out as much moisture as possible using a clean towel.
2. Mix the Batter
In a large bowl, combine zucchini, potato, parmesan, mozzarella, eggs, breadcrumbs, garlic, onion powder, Italian seasoning, salt, pepper, and parsley.
3. Fill the Muffin Tray
Grease a muffin pan and divide the mixture evenly into each cup. Press lightly.
4. Bake
Bake at 200°C (400°F) until the tops become golden and crispy.
5. Crisp the Tops
For extra crispiness, broil for 1–2 minutes at the end if desired.
6. Serve
Cool slightly and serve warm with garlic yogurt dip, sour cream, or marinara sauce.
Q & A
Q: Can I make these gluten-free?
A: Yes, replace breadcrumbs with gluten-free breadcrumbs or almond flour.
Q: How do I keep them crispy?
A: Squeeze excess water from the vegetables and let the muffins cool on a rack.
Q: Can I air fry them?
A: Yes, cook in silicone muffin cups until golden and cooked through.
Q: Can I store leftovers?
A: Store refrigerated in an airtight container and reheat in the oven for best texture.
Q: Can I add extra vegetables?
A: Yes, finely chopped spinach, carrots, or corn work well.