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Crispy Parmesan Zucchini Potato Muffins for Healthy Snacking

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Crispy Parmesan Zucchini Potato Muffins are a delicious and healthy snack option, perfect for any time of the day.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups)
  • 1 large potato, peeled & grated (about 1½ cups)
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella (optional for extra meltiness)
  • ¼ cup all-purpose flour (or almond flour for gluten-free)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh herbs (like parsley or chives, optional)
  • Olive oil or melted butter (for brushing muffin tin)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or melted butter.
  2. In a large bowl, combine the grated zucchini and potato, and squeeze out excess moisture using a clean kitchen towel.
  3. Add the eggs, Parmesan cheese, mozzarella (if using), flour, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
  4. Fold in any fresh herbs if desired.
  5. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
  6. Bake for 20-25 minutes or until the muffins are golden brown and crispy on the edges.
  7. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

Notes

  • For a gluten-free version, use almond flour instead of all-purpose flour.
  • These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to add other vegetables or spices to customize the flavor.

Nutrition

Find it online: https://recipeshungry.com/crispy-parmesan-zucchini-potato-muffins-recipe/