Crispy Parmesan Zucchini Potato Muffins Recipe

Introduction

These Crispy Parmesan Zucchini Potato Muffins are a delicious and savory snack or side dish. Packed with fresh vegetables and cheesy goodness, they offer a perfect balance of crispy texture and tender inside. Easy to prepare and bake, they’re sure to become a household favorite.

Ingredients

• 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 the muffin tin)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil.
2. Step 2: Prepare the vegetables by grating the zucchini and potato. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This is key to getting that golden crispy texture!
3. Step 3: Mix the batter in a large bowl: combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is evenly mixed.
4. Step 4: Fill the muffin tin by spooning the mixture into the prepared muffin cups. Fill each one about ¾ full and gently press the tops down with the back of your spoon.
5. Step 5: Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Step 6: Let the muffins sit in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips & Variations

• Make sure to squeeze out as much moisture as possible from the zucchini and potato to ensure the muffins turn out crispy rather than soggy.
• Try adding a handful of shredded cheddar or mozzarella cheese for a different flavor twist.
• For extra herbs, mix in some chopped fresh parsley or thyme with the batter.
• You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.

Storage

Store the muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5–7 minutes or until heated through and crispy again. These muffins can also be frozen for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini or potato for this recipe?

It’s best to use fresh zucchini and potato. Frozen vegetables hold a lot of moisture and can make the muffins soggy even after squeezing out excess liquid.

Can I make these muffins vegan or egg-free?

The eggs help bind the ingredients, so for a vegan or egg-free version, you can try using flax eggs or other egg substitutes. However, the texture might be slightly different, so testing the batter for consistency is recommended.

Crispy Parmesan Zucchini Potato Muffins Recipe

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4.6 from 98 reviews

These Crispy Parmesan Zucchini Potato Muffins are a delightful savory snack or side dish, combining grated zucchini and potato with Parmesan cheese for a golden, crispy texture. Perfectly seasoned with garlic, onion, and paprika, these bite-sized muffins are baked to perfection, making them an easy and flavorful addition to any meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 medium potato, peeled and grated
• 1/4 cup green onions, chopped (optional)

Dry Ingredients

• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Wet Ingredients

• 2 large eggs

Other

• Cooking spray or olive oil (for greasing the muffin tin)

Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil to prevent sticking.
2. Prepare vegetables: Grate the zucchini and potato. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieve the desired crispy texture in the muffins.
3. Mix the batter: In a large bowl, combine the grated zucchini and potato with Parmesan cheese, all-purpose flour, eggs, chopped green onions if using, garlic powder, onion powder, salt, black pepper, and paprika. Stir well until all ingredients are evenly distributed and form a batter.
4. Fill the muffin tin: Spoon the mixture into the prepared muffin cups, filling each about three-quarters full. Gently press down the tops with the back of the spoon to compact the batter slightly.
5. Bake the muffins: Place the muffin tin in the oven and bake for 20 to 25 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
6. Cool and serve: Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature as a tasty snack or side.

Notes

• Make sure to squeeze out as much liquid as possible from the grated zucchini and potato to ensure the muffins are crispy and not soggy.
• You can omit green onions if you prefer a milder flavor or substitute with fresh herbs like parsley or chives.
• These muffins can be stored in the refrigerator for up to 3 days and reheated in the oven for crispiness.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Serve with a dipping sauce like sour cream or a spicy mayo for extra flavor.

Keywords: zucchini muffins, potato muffins, savory muffins, Parmesan muffins, crispy vegetable muffins