Description
Crispy Parmesan Zucchini Potato Muffins are the ultimate savory treat, blending cheesy goodness with fresh veggies for a delightful snack or side dish that everyone will love.
Ingredients
Scale
- 1 medium zucchini
- 1 medium potato (Russet)
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup panko breadcrumbs
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with muffin liners.
- Grate the zucchini and potato using a box grater or food processor, then squeeze out excess moisture from the zucchini.
- In a large bowl, mix the grated zucchini and potato with eggs, Parmesan cheese, breadcrumbs, salt, pepper, and parsley until well combined.
- Fill each muffin cup about three-quarters full, packing them gently.
- Bake for 25-30 minutes until golden brown on top. Allow to cool for five minutes in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 104
- Sugar: 0.6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg