Crispy Parmesan Zucchini Potato Muffins
Delicious muffins filled with zucchini and potatoes, crisp on the outside and soft on the inside.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium zucchinis, shredded
- 2 medium potatoes, grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (e.g., basil or thyme)
- Cooking spray (for muffin tin)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with cooking spray.
- Squeeze out excess moisture from the shredded zucchini.
- Combine the zucchini with grated potatoes, Parmesan cheese, flour, eggs, garlic powder, salt, pepper, and herbs in a large bowl.
- Portion the mixture into the muffin cups, packing them well.
- Bake for 20-25 minutes, or until golden brown.
- Cool slightly before serving, enjoy warm or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months.