Here’s a delicious recipe for Crispy Parmesan Zucchini Potato Muffins that are perfect as a snack or a side dish!
Ingredients
- 1 medium zucchini, grated (about 1 cup)
- 1 medium potato, grated (about 1 cup)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour (or whole wheat flour)
- 2 large eggs
- 1/4 cup milk (or a dairy-free alternative)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Olive oil spray (for greasing the muffin tin)
Instructions
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Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil spray or line it with muffin liners.
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Prepare the Vegetables:
- Grate the zucchini and potato using a box grater. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is important to ensure the muffins are crispy.
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Mix the Ingredients:
- In a large mixing bowl, combine the grated zucchini, grated potato, and Parmesan cheese.
- Add the flour, eggs, milk, garlic powder, onion powder, salt, black pepper, baking powder, and red pepper flakes (if using). Mix until well combined.
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Fill the Muffin Tin:
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
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Bake:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Enjoy!
These Crispy Parmesan Zucchini Potato Muffins are a fantastic way to enjoy vegetables in a fun and tasty format. They make a great snack, appetizer, or side dish, and are sure to be a hit with both kids and adults!