Description
Crispy Parmesan Zucchini Potato Muffins are a delightful blend of cheesy goodness and tender veggies, making them the perfect savory snack or side dish for any occasion.
Ingredients
Scale
- 1 medium zucchini
- 1 medium potato (Russet)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Grate the zucchini and potato using a box grater or food processor.
- Squeeze out excess moisture from the grated zucchini with a clean kitchen towel.
- In a bowl, beat the eggs, then mix in olive oil and seasonings.
- Gradually add flour, baking powder, salt, pepper, and half of the Parmesan cheese; stir until just combined.
- Fold in the shredded zucchini and potato until evenly mixed.
- Grease a muffin tin and fill each cup three-quarters full with batter.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 128
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg