Description
These crispy Parmesan Zucchini Potato Muffins are a savory, delicious treat that combines the best of vegetables and cheese. Perfectly golden on the outside with a soft and flavorful inside, these muffins are an excellent way to enjoy zucchini and potatoes in a new and creative way. Packed with Parmesan cheese, garlic, and herbs, they make a great side dish or snack, and can be easily customized with various ingredients for added flavor.
Ingredients
Scale
Fresh Produce:
- 2 medium zucchinis, grated (about 2 cups when grated)
- 2 large potatoes (Russet or Yukon Gold), peeled and grated (about 2 cups when grated)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped (optional for garnish)
Dairy Products:
- 1 cup shredded Parmesan cheese (plus extra for topping)
- ½ cup milk (whole, almond, or oat milk)
- 2 large eggs, lightly beaten
Dry Ingredients:
- 1 cup all-purpose flour (or gluten-free flour for a healthier version)
- ½ cup breadcrumbs (panko breadcrumbs will yield a crunchier texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
Herbs and Seasonings:
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional, for a hint of spice)
Instructions
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Gather Your Ingredients:
- Start by collecting all the ingredients needed for the muffins: zucchini, potatoes, Parmesan cheese, and other kitchen staples.
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Preheat the Oven:
- Preheat the oven to 375°F (190°C) to ensure even baking and a crispy texture.
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Prepare the Zucchini and Potatoes:
- Wash and peel the zucchini, then shred it using a box grater or food processor.
- Do the same with the potatoes.
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Remove Excess Moisture:
- Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture to avoid soggy muffins.
- Repeat the same process with the shredded potatoes for a crispier texture.
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Mix the Dry Ingredients:
- In a bowl, combine flour, baking powder, salt, pepper, and a pinch of garlic powder. Whisk to blend.
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Combine the Wet Ingredients:
- In another bowl, whisk together eggs, grated Parmesan cheese, and milk until smooth and creamy.
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Mix Everything Together:
- Add the shredded zucchini and potatoes to the wet mixture and stir until combined.
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Add the Dry Ingredients:
- Gradually fold in the dry ingredients, mixing gently with a spatula until evenly incorporated.
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Prepare the Muffin Tin:
- Grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.
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Fill the Muffin Cups:
- Spoon the mixture into the muffin cups, filling them about three-quarters full.
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Bake the Muffins:
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and crispy.
Notes
- For extra crispy tops, sprinkle a little more Parmesan on top before baking.
- These muffins are great for meal prep and can be stored in the fridge for a few days or frozen for later use.
- Feel free to experiment with other vegetables like carrots, bell peppers, or even spinach for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American