Description
These crispy, cheesy muffins are loaded with shredded zucchini and potatoes, seasoned with garlic and Parmesan, then baked to golden perfection. A great side dish or snack!
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/3 cup all-purpose flour (or gluten-free blend)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- 1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- 2. Place grated zucchini and potatoes in a clean kitchen towel; squeeze out as much liquid as possible.
- 3. In a large bowl, combine the squeezed zucchini and potatoes with Parmesan cheese, beaten eggs, flour, garlic, salt, pepper, onion powder, and parsley if using. Mix until well combined.
- 4. Divide the mixture evenly among the muffin cups, pressing down gently.
- 5. Bake for 20-25 minutes, until golden brown and crispy on the edges. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- 6. Serve warm or at room temperature.
Notes
These muffins are best served fresh. You can substitute gluten-free flour if needed. For extra crispiness, broil for 1-2 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 2g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 5g