Description
A perfect savory treat combining grated zucchini and potato with Parmesan cheese. These golden, crispy muffins make an excellent side dish or protein-packed snack with a delightful crunchy exterior and tender interior.
Ingredients
Scale
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Prepare a standard muffin tin by thoroughly greasing each cup with cooking spray or olive oil to ensure the muffins don’t stick after baking.
- Prepare the vegetables: Grate the zucchini and potato using the large holes of a box grater. This creates the perfect texture for the muffins. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This crucial step prevents soggy muffins and helps achieve the desired crispiness.
- Mix the batter: In a large mixing bowl, combine the squeezed grated vegetables, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir everything together until thoroughly combined. The mixture should be moist but hold together when scooped.
- Fill the muffin tin: Using a spoon or ice cream scoop, divide the mixture evenly among the prepared muffin cups. Fill each cup about 3/4 full, which allows room for slight expansion while baking without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Look for golden brown tops and crispy edges. Insert a toothpick into the center of a muffin to check for doneness—it should come out clean.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes to set up. Then carefully remove them and transfer to a wire rack to cool completely. This cooling period helps the muffins firm up and develop their final texture.
Notes
- For extra crispiness, consider using a mini muffin tin for more surface area exposure.
- These muffins can be frozen for up to 3 months. Reheat in a 350°F oven for 10 minutes to restore crispness.
- Adding 1-2 tablespoons of fresh herbs like basil, parsley, or dill works wonderfully in this recipe.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To reduce carbs, try using cauliflower instead of potato.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 38mg