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Crispy Parmesan Zucchini Potato Muffins Recipe

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  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 40–45 minutes
  • Yield: 12 muffins 1x
  • Category: Snack, Side Dish, Appetizer, Vegetarian
  • Method: Baking
  • Cuisine: American, Vegetarian
  • Diet: Vegetarian

Description

These crispy zucchini potato muffins are a savory, cheesy delight! Made with grated zucchini and potato, Parmesan, and mozzarella cheese, these muffins are full of flavor and perfect as a snack or side dish.

Ingredients

Scale

  1. 1 medium zucchini, grated

  2. 1 medium potato, grated

  3. ½ teaspoon salt

  4. ½ teaspoon black pepper

  5. ½ teaspoon garlic powder

  6. ½ teaspoon onion powder

  7. ½ teaspoon dried oregano

  8. ½ cup grated Parmesan cheese

  9. ¼ cup shredded mozzarella cheese

  10. 2 large eggs

  11. ¼ cup all-purpose flour (or almond flour for gluten-free)

  12. ½ teaspoon baking powder

  13. 2 tablespoons olive oil

  14. Fresh parsley, chopped (for garnish)

Instructions

  • Prepare the Vegetables: Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible.

  • Mix the Ingredients: In a large bowl, combine the grated zucchini and potato with salt, black pepper, garlic powder, onion powder, oregano, Parmesan, and mozzarella cheese. In a separate small bowl, whisk the eggs. Add them to the vegetable mixture. Sprinkle in the flour and baking powder, then mix until well combined.

  • Preheat Oven & Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil or use silicone muffin liners for easy removal.

  • Assemble & Bake: Divide the mixture evenly into the muffin tin, pressing gently to compact each muffin. Drizzle a little olive oil on top for extra crispiness. Bake for 25-30 minutes, or until the tops are golden brown and crispy.

 

  • Cool & Serve: Let the muffins cool for a few minutes before removing them from the tin. Garnish with fresh parsley and serve warm with your favorite dip (yogurt sauce, sour cream, or marinara).

Notes

  • Gluten-Free Option: Use almond flour instead of all-purpose flour for a gluten-free version.

  • Storage: These muffins can be stored in an airtight container for up to 3 days or frozen for later use.

 

  • Dip Pairings: Perfect with yogurt sauce, sour cream, or marinara.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 140 kcal
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 9g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

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Find it online: https://grandmarecipesflash.com/crispy-parmesan-zucchini-potato-muffins-recipe/