Description
Deliciously crispy muffins made with zucchini and potatoes, perfect as a snack, appetizer, or side dish.
Ingredients
Scale
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 cup fresh parsley, chopped (or substitute with dried parsley)
- Optional: 1/4 cup cornmeal for added crunch
Instructions
- Preheat your oven to 375°F (190°C) and prep your muffin tin by greasing it lightly or lining with muffin cups.
- Combine the grated zucchini and potatoes in a large mixing bowl. Squeeze out the excess moisture using a clean kitchen towel.
- Add the grated Parmesan cheese and eggs, mixing well.
- Sprinkle in the flour, garlic powder, onion powder, salt, black pepper, and baking powder, mixing until just combined.
- Fold in the chopped parsley and the cornmeal if using.
- Spoon the mixture into your prepared muffin tin, filling each cup to about 3/4 full.
- Bake in the preheated oven for 20-25 minutes until the tops are golden brown.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg