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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins
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Ingredients

Scale

1 medium zucchini, grated and moisture squeezed out

1 medium potato, peeled and grated

1 cup grated Parmesan cheese

½ cup all-purpose flour

2 large eggs

¼ cup chopped green onions (optional)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

¼ tsp paprika

Cooking spray or olive oil (for greasing muffin tin)

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or olive oil.

Prepare veggies:
Grate the zucchini and potato. Using a clean towel or cheesecloth, squeeze out as much moisture as possible for a crispier muffin.

Mix batter:
In a large bowl, combine the zucchini, potato, Parmesan, flour, eggs, green onions (if using), and all seasonings. Stir until fully mixed.

Fill muffin tin:
Spoon the mixture evenly into each muffin cup, filling about ¾ full.

Bake:
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool & serve:
Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Moisture matters: Make sure to wring out the grated veggies thoroughly for that perfect crispy texture.

Add-ins: Try mixing in grated carrots, sweet potatoes, or chopped herbs like dill or parsley.

Gluten-Free Option: Use almond flour or your favorite gluten-free flour blend instead of all-purpose.

Nutrition

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