Crispy Parmesan Zucchini Potato Muffins
Ingredients:
2 medium zucchinis, grated
2 large eggs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 cup grated potato (not originally listed but implied for “potato muffins”)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Olive oil spray or a little melted butter for greasing the muffin tin
Directions:
Step 1: Prep the Vegetables
Grate the zucchinis and potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is essential for crispiness.
Step 2: Combine the Mixture
In a large bowl, whisk the eggs and milk together. Add the garlic powder, onion powder, dried oregano, salt, and pepper. Stir in the grated zucchini, grated potato, and Parmesan cheese. Mix until well combined.
Step 3: Fill the Muffin Tin
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil spray or a bit of melted butter. Spoon the zucchini-potato mixture evenly into each muffin cup, pressing down gently to compact the mixture.
Step 4: Bake
Bake in the preheated oven for 25–30 minutes or until the tops are golden brown and crispy. You can broil for an extra 1–2 minutes at the end if more crispiness is desired.
Step 5: Serve
Let the muffins cool in the tin for a few minutes before carefully removing them. Garnish with fresh parsley if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~120 kcal per muffin (estimate) | Servings: 12 muffins See less