Description
These Crispy Parmesan Zucchini Potato Muffins are savory, flavorful, and packed with a delicious combination of vegetables, cheese, and a crispy, golden crust. Perfect as a side dish or a snack, these muffins are a great way to use up zucchini and potatoes while enjoying a crispy, cheesy treat. The addition of Parmesan gives them a rich, nutty flavor that complements the zucchini and potatoes perfectly!
Ingredients
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1/4 cup olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- Salt and black pepper, to taste
- 1/2 teaspoon dried oregano (optional)
- 1/2 cup panko breadcrumbs (for extra crunch)
- Fresh parsley (for garnish, optional)
Instructions
Step 1: Prepare the Vegetables Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Grate the zucchini and potato using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or paper towels, and squeeze out as much moisture as possible. This will help ensure your muffins are crispy and not soggy.
Step 2: Mix the Wet Ingredients In a large mixing bowl, whisk together the eggs, milk, and olive oil (or melted butter) until smooth.
Step 3: Combine the Dry Ingredients In a separate bowl, combine the flour, grated Parmesan cheese, garlic powder, onion powder, baking powder, oregano (if using), salt, and black pepper. Stir until evenly mixed.
Step 4: Combine Everything Add the grated zucchini and potato to the wet ingredients and stir well to combine.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Step 5: Add the Panko Fold in the panko breadcrumbs to the batter, which will give the muffins an extra crispy texture.
Step 6: Spoon into Muffin Tin Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. You should have enough batter for 10-12 muffins, depending on the size of your muffin tin.
Step 7: Bake Sprinkle a little extra Parmesan on top of each muffin for a cheesy crust.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Garnish with fresh parsley if desired, and serve warm.
Notes
- Squeeze out excess moisture: Make sure to squeeze out as much moisture as possible from the grated zucchini and potato. This helps the muffins hold together and crisp up nicely.
- Customize with herbs: Feel free to add other herbs like thyme, basil, or rosemary for a different flavor profile.
- Cheese variations: Swap out Parmesan for cheddar or mozzarella if you prefer a different cheese flavor.
- Make ahead: These muffins store well and can be made ahead of time. Simply reheat them in the oven for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Cuisine: American, Savory