Description
These Crispy Parmesan Zucchini Potato Muffins are the perfect combination of crispy edges, cheesy goodness, and tender insides. Made with fresh zucchini, potatoes, Parmesan, and cheddar, they’re an easy and delicious snack, appetizer, or side dish.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons olive oil
Instructions
- Preheat & Prepare: Preheat oven to 400°F (200°C). Grease a muffin tin or use silicone muffin cups.
- Grate & Squeeze Moisture: Grate zucchini and potatoes. Use a clean towel to squeeze out excess moisture.
- Mix Ingredients: In a bowl, combine zucchini, potatoes, Parmesan, cheddar, flour, seasonings, and the beaten egg.
- Fill Muffin Tin: Spoon mixture into muffin cups, pressing down slightly.
- Drizzle with Olive Oil: Brush or drizzle a little olive oil on top for extra crispiness.
- Bake: Bake for 25-30 minutes until golden and crispy.
- Cool & Serve: Let muffins cool slightly before removing from the tin. Enjoy warm!
Notes
- Make it gluten-free: Use almond flour or a gluten-free flour blend.
- Add extra flavor: Mix in fresh herbs like parsley or chives.
- Storage: Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven for best texture.
- Best cheese options: Try mozzarella for a milder taste or Gruyère for a deeper, nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizers, Side Dishes
- Method: Baking
- Cuisine: American, Vegetarian
Nutrition
- Calories: 110
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Cheesy zucchini potato muffins, baked zucchini potato bites, crispy zucchini cheese muffins, oven-baked zucchini muffins