Description
Savory crispy parmesan zucchini potato muffins bound with eggs and Parmesan cheese, seasoned with garlic and herbs, and baked until golden and crispy.
Ingredients
Vegetables
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- 1 medium zucchini, grated (excess moisture squeezed out)
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- 1 medium potato, peeled and grated
Cheese & Binder
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- 1 cup grated Parmesan cheese (freshly grated is best, but pre-grated works too!)
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- 2 large eggs
Dry Ingredients & Seasonings
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- ½ cup all-purpose flour
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- ½ teaspoon garlic powder
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- ½ teaspoon onion powder
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- ½ teaspoon salt
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- ¼ teaspoon black pepper
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- ¼ teaspoon paprika
Optional Add-ins
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- ¼ cup chopped green onions
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- Olive oil or cooking spray for greasing muffin tin
Instructions
1. Preheat and Prep (5 minutes) Heat oven to 375°F and grease that muffin tin well. These stick if you skip this step.
2. Grate and Squeeze (5 minutes) Grate zucchini and potato with large holes. Bundle in clean towel and squeeze hard – get every bit of moisture out. This step makes or breaks the recipe.
3. Mix Together (3 minutes) Combine squeezed vegetables with Parmesan, flour, eggs, green onions, and seasonings. Stir until it holds together when squeezed.
4. Fill and Bake (25 minutes) Fill muffin cups ¾ full, press down gently. Bake 20-25 minutes until golden and crispy on top.
5. Cool Properly (5 minutes) Cool in pan 5 minutes, then move to wire rack. This keeps them crispy instead of steaming in the pan.
Notes
Grate vegetables to matchstick size – not too fine, not too thick. If mixture seems wet after adding eggs, add extra flour a tablespoon at a time. Every zucchini is different, so adjustments are normal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 95 per muffin
- Sugar: 2g
- Sodium: 245mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg