Description
Crispy Parmesan Zucchini Potato Muffins are a savory delight, offering a satisfying crunch with every bite. Perfect for snacks or appetizers, these muffins are sure to impress family and friends!
Ingredients
Scale
- 2 medium zucchinis
- 2 medium potatoes (Russets recommended)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
- Grate the zucchinis and potatoes, then squeeze out any excess moisture.
- In a large bowl, mix the grated vegetables with Parmesan, eggs, flour, baking powder, salt, pepper, and olive oil until just combined.
- Scoop the mixture into the muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg