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Description
Crispy Parmesan Zucchini Potato Muffins are a delightful combination of crispy, savory flavors with a soft interior, perfect for any meal.
Ingredients
2 medium zucchinis
2 medium potatoes
1 cup grated Parmesan cheese
2 eggs
1/2 cup flour
Salt and pepper to taste
Instructions
1. Grate the zucchini and potatoes using a box grater or food processor.
2. Squeeze out excess moisture from the zucchini.
3. In a large bowl, combine grated vegetables, Parmesan, eggs, and flour.
4. Mix until just combined.
5. Preheat oven to 375°F (190°C) and grease a muffin tin.
6. Spoon mixture into the tin, filling each cup about three-quarters full.
7. Bake for 25-30 minutes until tops are golden brown and crispy.
8. Let cool slightly before serving.
Notes
Feel free to add chopped herbs like parsley or chives for extra flavor.
For a gluten-free version, substitute flour with almond flour.
Pecorino Romano can be used as a substitute for Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg