Description
Looking for a savory snack or side dish that’s both healthy and delicious? These Crispy Parmesan Zucchini Potato Muffins are the perfect blend of flavors! The combination of zucchini, potatoes, and Parmesan cheese creates a flavorful muffin that’s crispy on the outside, tender on the inside, and full of savory goodness. They’re a great way to sneak in some veggies while enjoying a comforting, flavorful treat. Whether you serve them as a side dish for dinner or as a snack, they’re sure to become a favorite!
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
-
1 medium zucchini, grated
-
2 medium potatoes, peeled and grated
-
1 cup all-purpose flour
-
1 cup grated Parmesan cheese
-
2 large eggs
-
½ cup milk
-
1 tsp baking powder
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp salt
-
¼ tsp black pepper
-
2 tbsp olive oil (for greasing the muffin tin)
-
-
Optional: Fresh herbs like parsley or thyme for garnish
Instructions
Step 1: Prepare the Vegetables
-
Grate the zucchini and potatoes using a box grater or food processor. Place them in a clean dish towel or several layers of paper towels and press out as much excess moisture as possible. This step is crucial to prevent the muffins from being too soggy.
-
Set the grated zucchini and potatoes aside in a large mixing bowl.
Step 2: Mix the Muffin Batter
-
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line it with paper muffin cups.
-
In the bowl with the grated zucchini and potatoes, add the flour, grated Parmesan cheese, eggs, milk, baking powder, garlic powder, onion powder, salt, and black pepper. Mix everything together until just combined.
-
The mixture should be thick, but spoonable. If it feels too wet, add a little more flour until the desired consistency is reached.
Step 3: Fill the Muffin Tin
-
Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Use the back of the spoon to press the batter down lightly.
-
To achieve a crispier exterior, you can sprinkle a little extra Parmesan cheese on top of each muffin before baking.
Step 4: Bake the Muffins
-
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
-
If you want an extra crispy top, you can broil the muffins for the last 2-3 minutes, keeping an eye on them so they don’t burn.
Step 5: Serve & Enjoy
-
Once baked, remove the muffins from the oven and let them cool for a few minutes before transferring them to a wire rack.
-
Serve warm, garnished with fresh herbs if desired, and enjoy these crispy, savory muffins as a snack, appetizer, or side dish!
Notes
Remove Excess Moisture – The most important step to avoid soggy muffins is to make sure you remove as much moisture as possible from the zucchini and potatoes. This will help the muffins crisp up nicely.
Use Fresh Parmesan – For the best flavor, use freshly grated Parmesan cheese. Pre-grated cheese may not melt as well and can result in a different texture.
Customize the Seasoning – Feel free to adjust the seasoning to your liking. Add a pinch of cayenne pepper for some heat or a teaspoon of Italian seasoning for extra flavor.
Use a Non-Stick Muffin Tin – A well-greased or non-stick muffin tin will help the muffins come out easily and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American