Description
Savory crispy parmesan zucchini potato muffins blend rustic Italian flavors with garden-fresh ingredients. Golden-brown edges and cheesy interiors promise a delightful snack that satisfies your craving for comfort and elegance.
Ingredients
Scale
Main Ingredients:
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 2 large eggs
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Garnish and Preparation:
- 1/4 cup green onions, chopped (optional)
- Cooking spray or olive oil (for greasing)
Instructions
- Heat the oven to 375°F (190°C) and lightly coat a muffin tin with cooking spray or olive oil for easy release.
- Thoroughly grate zucchini and potato, then use a clean kitchen towel to extract maximum moisture, preventing soggy muffins.
- Combine the drained vegetable shreds with Parmesan, flour, eggs, green onions, garlic powder, onion powder, salt, black pepper, and paprika in a mixing bowl.
- Gently fold all ingredients until uniformly blended, ensuring no dry pockets remain in the mixture.
- Distribute the vegetable batter evenly into muffin cups, filling each approximately three-quarters full to allow proper rising.
- Slide the muffin tin into the preheated oven and bake for 20-25 minutes, watching for a golden-brown exterior and crispy edges.
- Verify doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Let muffins rest in the tin for 5 minutes to set, then carefully transfer to a wire rack for complete cooling.
- Serve these savory muffins warm or at room temperature as a delightful side dish or appetizer.
Notes
- Thoroughly squeeze out excess liquid from zucchini and potato to ensure crispy, not soggy muffins.
- Experiment with different hard cheeses like Pecorino Romano or aged cheddar for varied flavor profiles.
- Replace wheat flour with almond or chickpea flour to make the recipe suitable for gluten-sensitive individuals.
- Add fresh chopped herbs like dill, chives, or parsley to enhance the muffins’ aromatic complexity and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 90 mg